นโยบายงานวิจัย /จรรยาบรรณนักวิจัย /ระดับคุณภาพบทความวิจัยตีพิมพ์ /ระดับคุณภาพผลงานวิชาการ /แหล่งทุน /ดาวน์โหลด /ฐานข้อมูลวิจัย /วิเคราะห์-สังเคราะห์งานวิจัย /ลิขสิทธิ์ /ข่าว


Preparation and Taste Improvement of  Centella asiatica Instant Tea Using Spray Drying Technique

Author

- Benjabhorn Sethabouppha*, Chonladda Pitchayajittipong


Journal

- 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.


Keywords

   

BOA BOK, INSTANT TEA, SPRAY DRYING, Centella asiatica (Linn.)