- Journal of Science and Technology (Vietnam Academy of Science and Technology)
Volume
- 51
Year
- 2013
Publication type
- Research article (Inter)
Page list
- 327-332
Abstract
Centella asiatica (Linn.) or Boa
Bok is Thai vegetable and generally used in folk medicine remedies for anti-inflammation, diuretic, diarrhea and
food additives. Beside freshly intake, Boa Bok is also available as
freshly-prepared soft drink. However, its bitter taste cause problem with
consumer. The objectives of this study were to develop the instant Boa Bok
drinking product for easier preparing and to cover its bitter taste. In this
experiment, Boa Bok leaves and other ingredients were dissolved in water and mixed
by spray drying technique. The final products were then physically, chemically and
sensory perception evaluated.
Results revealed that flavonoids
content in 8 formulas were found in the range of 0.04 – 0.89%. The pH of
instant tea (8 formulas) when dissolved in water were in the range of 8.37-9.08.
The percentages of loss on drying (%LOD) in each formula were in the range of 3.24
– 12.80. Color and physical stability of formula number 2 and 6 were unchanged
after storage for 3 days.
Result from the perception test revealed that almost all formulas’
tastes were accepted by testers. Only formula 1 still contains bitter taste. In
this step, it could be concluded that Boa Bok instant tea could be prepare by
spray drying technique. Lactose, sucrose, mannitol, vitasweet®,
aspartame, milk powder, artificial cream powder and silicon dioxide could be
used in formulation of Boa Bok instant tea to improve its taste. Long term stability
should be further investigated for determining product’s shelf life.