Product Development of Chaya Tea Gel with roasted Black Sticky Rice

Abstract

The objective of this research was to develop Chaya tea gel with roasted black sticky rice by spherification technique. The sweetness of Chaya tea with roasted black sticky rice at 4 levels (Control, 3 ºBrix, 5 ºBrix and 7 ºBrix) was studied by sensory evaluations. The results of sensory evaluations found that most panelists were satisfied with Chaya tea at 5 ^oBrix and 7 ^oBrix. After that, study the concentration of sodium alginate at 4 levels (0.75%, 1%, 1.25% and 1.5%). Chaya gel at 4 levels showed statistically non-significant differences (p>0.05) in terms of liking scores of color, odor and taste. The results of sensory evaluations showed that the trend of appearance score was increased when a high concentration of sodium alginate but the trend of texture score was decreased. The results of the hardness and color of the Chaya gel, it was found that the hardness and color of Chaya gel at 4 different sodium alginate concentrations showed statistically non-significant significant differences (p>0.05). Overall, the trend of the hardness of Chaya gel was increased according to a high concentration of sodium alginate. Due to concentrations of sodium alginate affects on the Chaya gel, it became more sphere and increased hardness. However, the concentration of sodium alginate did not affect the color (L*, a* and b*) of the Chaya gel.