Caracterización de bebidas fermentadas tipo kombucha elaboradas con mashua (Tropaeolum tuberosum) variedad amarilla y variedad morada

Abstract

The growing consumption of ultra-processed beverages has driven the search for fermented alternatives; however, there is little information on the use of Andean tubers such as mashua (Tropaeolum tuberosum) in kombucha and on reducing dependence on SCOBY. The objective was to characterize kombuchas made with yellow and purple mashua and determine whether prior adaptation of the inoculum allows for stable fermentation. Inocula adapted for each variety were developed, and four formulations were prepared with two inoculum percentages (20 percent and 30 percent). pH, Brix degrees, and titratable acidity were monitored for seven days. Subsequently, a sensory analysis was performed with semi-trained panelists to select the most acceptable beverages and decide which ones would undergo final analysis. The treatments with 30 percent inoculum (T2 and T4) obtained the best ratings. The selected samples were analyzed using final physicochemical methods (pH, Brix degrees, titratable acidity, total sugars, and polyphenols) and microbiological tests according to regulations for Escherichia coli, Staphylococcus aureus, Salmonella, mesophilic aerobes, molds, and yeasts. The results confirmed that both formulations met safety and quality criteria, showing stable fermentation and products suitable for consumption. Overall, the findings indicate that mashua is a viable substrate for kombucha and that adapted inoculants allow for consistent fermentation; however, it is recommended that formulations be optimized to improve the sensory profile. This study provides relevant evidence on the technological potential of mashua in fermented beverages.