Development of Healthy Sachet Drinks from Organic Herbs in Chachoengsao Province นรากร ศรีสุข กัญชญานิศ ศรีนุกูล ณัฐวรานาท ใหมตีบ และศนิ จิระสถิตย์

Abstract

This research aimed to development of healthy sachet drinks from organic herbs in Chachoengsao Province The product were collected from 4 recipes of organic herbs. The data were collected Sensory Evaluation with 100 testers , and Laboratory tests in physical quality, chemical quality microorganism quality and heavy mental base on Thai community product standard no. 1441/2556   The results of the study of product information revealed that produce scented sachets, herbal compress balls, arrowroot, sappan, and paicheud. Therefore, researchers developed develop a herbal beverage product by focusing on health care. So, the researchers developed herbal beverage products based on resources from the enterprise contained. The result of sensory evaluation was 8.22 including, Sappan 58% Pandan 26%, Paicheud 16%  with antioxidant activity 69.78±1.21%. The result of heavy mental were Arsenic (As) Cadmium (Cd) and Lead (Pb) not detected. The result of microorganism were follow by Thai community standard no.1441/2556 (Total mixed dried herb). The packaging development were used for shelf life extension for product.