Effects of Blanching Khi Lek (Cassia siamea Lamk) Flowers in Brine on Qualities of Khi Lek Flower Tea
Date
2012-03-29Author
รัตนพันธุ์, บุณยกฤต
สิงห์คง, วชิระ
หาลี, เอนก
เทียงสันเทียะ, สุจิตตรา
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Show full item recordAbstract
This research aims to study the effects of blanching Khi Lek (Cassia siamea Lamk)
flowers in brine in order to improve the qualities of Khi Lek flower tea production. The study
comprised two factors: (1) two-time intervals for blanching: 3 and 5 minutes; (2) two
concentrations of brine: 1% and 3% (w/v) and a control using Khi Lek flowers without blanching.
The findings of the study stated as follows: blanching with different concentrations of boiling
brine contributed to significantly different qualities of outcomed tea products in the aspects
of moisture content, aw, color, turbidity, ascorbic acid content, antioxidant activity, and the
observed sensory evaluation as compared to the control without blanching. Moreover, the
optimum blanching conditions consisted of blanching with boiling 1% brine for 5 minutes to
obtain the best qualities of Khi Lek flowers tea product.
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- Research Report [131]