The effects of Camellia sinensis Flower extract on the phytochemical and sensory evaluation of drinking jelly
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Abstract
The aim of this research is to investigate the effects of Camellia sinensis Flower extract, brewed using the Twining method, on the phytochemical and sensory evaluation of a ready-to-drink jelly product.
The study on antioxidant efficacy revealed that Formula 4 has the highest levels of total phenolic content and flavonoid compounds, with values equivalent to 45.80 mg GAE/100 ml and 8.24 mg CE/100 ml, respectively. Regarding the analysis of antioxidant activity using DPPH and FRAP methods, Formula 4 also exhibited the highest values at 154.85 and 165.15 µmol TE/100 ml, respectively. In the sensory evaluation across all 5 aspects of drinking jelly products from Camellia sinensis Flower extract in the 5 formulas, it was found that Formula 4, which had tea extract at 75%, sugar at 10%, and honey at 15%, received the highest scores for aroma, taste, and overall appearance. Regarding overall preference, it was found that the taste testers favored Formula 5, which had tea extract at 80%, sugar at 9%, and honey at 11%. Additionally, it was noted that there were no significant differences in color and aroma ratings among the taste testers (p≥0.05).
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References
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