Effect of production process on physicochemical properties and bioactive compound in Karanda (Carissa carandas) tea
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Abstract
Karanda flesh consisted of 85.89± 0.38% moisture, 0.88± 0.17% ash,1.76± 0.22% crude protein %, 3.41±3.79% crude fat 1.41 ± 0.43% crude fiber, 6.65 ± 3.65% carbohydrate, 120.16±0.31 mg GAE/g total phenolic content, 72.10±0.65% DPPH antioxidant activity, 3.26±1.75 mg TE/g ferric ion reducing antioxidant power (FRAP) assay, 466.65±2.25 mg/g total anthocyanins. The study of different temperatures for roasting and rolling (40-50,50-60,70-80 °C), rolling time (10-20 min), and drying temperature (60 and 80 °C) on the production of Karanda tea affected moisture content, total phenolic content, antioxidant activity, ferric ion reducing antioxidant power and total anthocyanins in Karanda tea (p≤0.05), the roasting-rolling and drying at higher temperatures affected an increase in the bioactive compound. As a result, the tea production formula containing the most bioactive compound content drying at 80 °C to study the amount of water (80 and 90 ml) and water temperature (70 and 90 °C) for making tea. The amount of water and water temperature had no effect on the bioactive compound (p>0.05). The result of sensory testing by 50 panelists using a 9-point hedonic scale found that difference preference scores to appearance and color (p≤0.05) but not a significant difference in terms of taste and overall liking for Karanda tea (p>0.05). Thus, the appropriate formula for Karanda tea making was 1 g of tea, 80 ml of water and 90 °C water temperature
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