DEVELOPMENT OF HEALTHY KOMBUCHA BEVERAGE PRODUCTS FROM ROASTED COCOA BEAN SHELLS

Abstract

The objectives of this study were to investigate the types of raw materials used in fermenting healthy kombucha beverage products from roasted cocoa bean husks, examine the quality, evaluate consumer acceptance of the healthy kombucha beverage products, and transfer kombucha production technology to the cocoa-growing community of Nangua in Phetchabun Province. A Completely Randomized Design (CRD) was used to analyze chemical qualities, while a Randomized Complete Block Design (RCBD) was employed for sensory evaluation, focusing on appearance, color, aroma, flavor, and overall acceptance. Convenient sampling was conducted with 50 participants using a 9-point hedonic scale for taste preference assessment. Descriptive analysis, including mean and standard deviation, was used to summarize satisfaction levels of 30 community enterprise members participating in kombucha product development training. The research results revealed that Formula 2 (100% roasted cocoa husk) received the highest acceptance in all aspects, with an average score of 8.12±8.60 and was selected as a prototype kombucha drink. The product had a pH of 2.45±0.12 and a total soluble solid value of 16.2±1.02. Chemical quality analysis revealed that the kombucha beverage contained no lead or arsenic. However, it contained preservatives, specifically benzoic acid and sorbic acid, at concentrations of 14.20 mg/L and 38.60 mg/L, respectively, as well as caffeine at 2.25 mg/L. Microbial quality analysis revealed no contamination from yeast and mold, Salmonella, Staphylococcus aureus, Coliform, or Escherichia coli, with levels below 1.1 MPN/100 ml. These levels complied with the standards set forth by the Ministry of Public Health Notification (No. 356) in B.E. 2013. This indicated that kombucha from roasted cocoa husk was safe for consumers. For technology transferring to the community, farmers participating in the training reported the highest level of satisfaction, with an average score of 4.75±0.51 for applying knowledge and an overall satisfaction score of 4.82±0.54. The research output could help add value to roasted cocoa husk, generating income for cocoa farmers and residents in Nangua Subdistrict of Phetchabun Province.