Abstract
ABSTRACT The objective of this study was to investigate the application of coffee pulp in the production of cascara tea beverage. The cascara tea was studied in terms of sensory evaluation and shelf-life stability regarding microbiological and physicochemical changes at 4°C storage. The brewing times in this study were 15 and 30 mins. The cascara tea that was prepared with 0.5: 100 cherry pulp, 2% sugar and a brewing time of 15 mins showed the strongest flavor, taste and highest overall acceptability (p ≤ .05). Cascara tea contains about 56% total sugar, 23% dietary fiber, 7.0% hemicellulose, 4.1% cellulose, 3.5% proteins and 0.8% fats as well as 1.8 mg chlorogenic acid per 250 ml tea sample. The pH of tea decreased significantly during storage for both conditions. After being pasteurized and stored at 4°C, cascara tea, in both opened and un-opened bottles retained good quality, for 10 and 12 days, with no bacterial counts detected.
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