Study of ratios of wheat bran to tangerine peel for herbal infusion production
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Abstract
This research aimed to study the ratios of wheat bran to tangerine peel, i.e., 100:0, 75:25, 50:50, and 0:100 on the qualities of herbal infusion. It was found that the increased contents of tangerine peel increased the moisture content, aw, total phenolic compounds, and melanoidins of the herbal infusion. The herbal infusion samples produced from wheat bran and tangerine peel in the ratios of 25:75 and 0:100 affected the highest levels of total phenolic compounds, and melanoidins. Moreover, the herbal infusion produced from wheat bran and tangerine peel in the ratios of 25:75 gave the highest liking scores of color, odor, taste, and overall liking attributes.
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