Development of tea product from ya nang, melientha suavis and safflower

Abstract

The purposes of this research were to developed the tea Product from Ya Nang, Melientha suavis and safflower. The objective was to study the optimum drying conditions of Ya Nang tea leaf and Melientha suavis 2) to study the optimum ratio between Ya Nang tea leaf and Melientha suavis and Safflower in the tea formulation and 3) to study the acceptance of Ya Nang tea products with Melientha suavis and safflower flowers from consumers, It was found that the suitable drying time of tea leafe was 4 h at 60o c with moisture content lower than 10% that was in agreement with standard. The proper ratios between Ya Nang, Melientha suavis and Safflower such as 100:0:0, 60:20:20, 60:30:10 and 60:10:30 were evaluated the sensory properties by 30 panelists. It was found that the highest acceptability sure was found in formulation 3. In addition, the DPPH radial scavenging activity and phenolic content were 66.51 μM Trolox/ml and 14.46 mg GAE/ml, respectively for the accepted tea formulation. For the consumer test (120 consumer), the data relating to product interest, acceptability and antioxidant properties were 59.20%, 96.70% and 75%, respectively. This results indicated that tea Ya Nang, Melientha suavis and Safflower is accepted by consumer.