Background. Fermentation using SCOBY culture and the resulting kombucha drinks are constantly gaining popularity due to their attractive sensory properties and potentially higher content of bioactive ingredients. During the experiment, a soy drink was fermented using kombucha. The research goal was to assess the selected health-promoting properties of the obtained drink after fermentation based on its antioxidant activity, fatty acid profile, content of selected minerals and sensory properties.
Results and conclusion. A statistically significant (p < 0.05) increase in antioxidant properties measured by PCL and DPPH tests was demonstrated when comparing the soy drink before and after fermentation. Changes after fermentation were also observed in the fatty acid profile, and Folch, IDF and GC-FID methods were used to examine them. There was a significant decrease (p < 0.05) in the total content of saturated fatty acids (SFA) and a significant increase (p < 0.05) in the content of monoenoic fatty acids (MUFA). Mineral components were determined using the acetylene-air flame emission technique, using a flame atomic absorption spectrometer and a VIS 6000 spectrophotometer. After fermentation, the soy drink was characterized by a significantly lower (p < 0.05) content of minerals such as Cu, Fe, Zn, Mg, Ca, Na, P. Only the Mn content was significantly higher (p < 0.05). The sensory analysis was carried out by a 10-person team of assessors with proven sensory sensitivity by means of the differential profiling method, using a bipolar linear scale, in comparison to the standard sample (the non-fermented drink). The fermented soy drink gained a more intense taste and smell, as well as a thicker, yogurt-like consistency.