PRODUCTION OF KOMBUCHA USING UNCONVENTIONAL RAW MATERIALS

<ns0:p>The study is relevant because of the growing demand for functional, low-calorie beverages and the need to improve craft kombucha production technology by using natural sugar substitutes. The aim of the study is to comprehensively assess the effect of stevia as an alternative sweetener on the physicochemical parameters and sensory profile of fermented kombucha. To achieve this goal, the potentiometric method was used to determine active acidity, the titrimetric method to establish titrated acidity, refractometric analysis of soluble dry matter content, and the descriptor-profile method of organoleptic quality assessment.The study confirmed that replacing sugar with stevia maintains stable fermentation by the symbiotic cultureMedusomyces gisevii. During five days of fermentation, both samples showed a gradual decrease in pH to 3.6–3.7 and an increase in titratable acidity. At the same time, the experimental sample with stevia showed lower acid accumulation (0.20 compared to 0.28 in the control), resulting in milder taste perception. The dynamics of soluble dry matter content indicate active formation of metabolic products, with the final Brix values in the stevia sample (4.75%) approaching those of the classic version (4.8%). Sensory analysis revealed a transformation in the aroma and taste bouquet: the use of stevia increased the intensity of the honey descriptor to 6 points, softened herbal tones, and led to a harmonious aftertaste. The total tasting score for kombucha with stevia was 20 points, confirming the preservation of high consumer properties in the complete absence of sucrose. It has been shown that the natural fructose in the substrate is sufficient to support microorganism growth and to accumulate organic acids.The practical value of the work lies in substantiating the technological suitability of stevia for the production of functional calorie-free beverages in the craft sector and HoReCa. The implementation of the developed technology allows expanding the range of health products for people with carbohydrate metabolism disorders and contributes to the development of gastronomic tourism by creating authentic local brands.Received 12.12.2025Accepted 20.02.2026</ns0:p>