Product Development of Healthy Tea Drink from Cam Leaves (Peristrophe roxburghiana)
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Abstract
The objective of this research was to process Cam leaves (Peristrophe roxburghiana) into a health beverage by studying the chemical and phytochemical composition of Cam tea leaves. The quantity of Cam tea leaves was then adjusted to four levels: 0.125, 0.250, 0.375, and 0.500% by weight per volume, to develop into a Cam tea beverage. Subsequently, the study explored the substitution of granulated sugar with Luo Han Guo extract at 0, 0.10, 0.15, 0.20, 0.25, 0.30% by weight of the tea, and investigated the suitable ratio of collagen to inulin for the quality of the Cam tea beverage. The product quality was analyzed, including lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue angle (hº), clarity (T670), pH levels, and sensory quality assessment. It was found that Cam tea contained chemical components such as moisture, protein, fat, ash, fiber, and carbohydrates at 7.19, 19.35, 0.33, 17.39, and 15.84% by dry weight, respectively. The total polyphenol content and antioxidant activity, measured by the 2,2-diphenyl-l-picrylhydrazyl (DPPH) method, were 4,905.94 mg eq GA/g dry weight and 179.74 mmole TE/g dry weight, respectively. The optimal quantity of Cam tea for beverage production was found to be 0.375% by weight per volume, resulting in a red hue. The suitable concentration of Luo Han Guo extract was 0.20% by weight of the tea, and the ideal collagen to inulin ratio was 0.50:1.00. This ratio achieved the highest sensory acceptance score, significantly higher than other variations (p≤0.05), with a moderate liking score of 7.30. The nutritional value of the Cam tea beverage, mixed with collagen and inulin in a 180 ml bottle, was determined to provide 10 kilocalories of energy, 2 grams of dietary fiber, and 25 milligrams of sodium per consumption unit.
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King Mongkut's Agricultural Journal
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