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Nowadays, increasing the level of awareness among consumers of dietary drinks has led to the preparation and formulation of new products. The production of Kombucha using 0, 1, 3 and 5 % of green tea extract and stevia in levels 0, 2, 4 and 6% were prepared. Kombucha tests such as acidity, pH, viscosity, colorimetric indices, soluble protein, lactic acid and acetic acid measurements, antioxidant activity were monitored during days zero, seven and fourteen. The use of stevia in pH and colorimetry was significant at 0.05. The results showed that the addition of stevia significantly increased acidity, increased acetic acid and lactic acid, increased soluble protein and increased antioxidant activity compared to the control sample. The highest score of the final overal acceptability belonged to the treatments  blank containing 10%  sucrose,free stevia and free green tea extract, Treatment containing 10%sucrose, free stevia and 1% green tea extract, Treatment containing 10%sucrose, free stevia and 3% green tea extract, Treatment containing 8%sucrose, 2%stevia and of 3% green tea extract, Treatment containing 8% sucrose +2% stevia and 5 % green tea extract . The highest antioxidant activity was determined by treatment with 8% sucrose + 2% stevia + 5% green tea extract and the treatment containing 6% sucrose + 4% stevia + 5% green tea extract. According to the results, in order to increase the functional properties of Kumbucha and reduce the amount of sucrose sugar in this product, the use of stevia and green tea extract is recommended.

Keywords: stevia, ‌ Kumbucha, green tea extract

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