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EFFECTS OF WATER LILY AND HERBAL POWDER RATIO ON QUALITY OF HERBAL TEA

Authors

อินทิรา ลิจันทร์พร สาขาวิชาเทคโนโลยีอุตสาหกรรมเกษตร คณะเทคโนโลยีการเกษตร มหาวิทยาลัยเทคโนโลยีราชมงคลธัญบุรี
Nanchanok Nanthach Division of Food Science and Technology, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi
ปาลิดา ตั้งอนุรัตน์ ตั้งอนุรัตน์ Division of Food Science and Technology, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi
อัญชลินทร์ สิงห์คำ Lotus Museum, Rajamangala University of Technology Thanyaburi, Thanyaburi, Pathumthani
ภูรินทร์ อัครกุลธร พิพิธภัณฑ์บัว มหาวิทยาลัยเทคโนโลยีราชมงคลธัญบุรี

Keywords:

Water lily, antioxidant activity, anthocyanin

Abstract

The objective of this work was to study the effect of water lily powder and herb powder on the quality of herbal tea. The results showed that the water lily dried at 45ºC had moisture, water activity contents, L*, a*, and b* of 3.92%, 0.57, 53.40, 9.86, and -2.91, respectively. The water lily
powder had total phenolic content, antioxidant activity, and total anthocyanin content of 74.42 mg GAE/g sample, 273.24 mg TEAC/g sample, and 18.46 µg cyanidin-3-glucoside/g sample, respectively. The effect of water lily powder and herb powder on the quality of herb tea was
analyzed. The ratio of the water lily powder to the herb powder (pandan, luo hau guo, chrysanthemum, and roselle) was equal to 50:50 (%) and 100% of the water lily powder in the control of the herb tea formulation. The water lily powder tea mixed with chrysanthemum had the highest overall score in appearance, color, odor, and taste compared to the other herb teas. The water lily power tea
mixed with chrysanthemum had a higher total phenolic content than the other herb teas. The water lily powder tea and water lily powder mixed with rosella had high antioxidant activity, but the odors, taste, and the overall score was rather low. The total anthocyanin content
of water lily powder tea and herbal tea treatments was not significant in the total anthocyanin content. Therefore, the water lily powder and herb powder can be potentially developed as a natural phenolic content material.

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