Abstract
The aim of this study was to develop the technological process of making herbal tea bags from orange peels. In order to achieve this purpose, the effects of blanching, drying conditions, and mixing ratio of orange peels,green tea, and stevia were examined. The results showed that orange peel blanched in hot water at 80oC for 6 minutes helps to retain the green color and has high sensory value. Upon being dried at 70oC for 210 minutes, the total polyphenol content is 420.69 mg GAE/g dry weight with a final moisture content of 9%. With the mixing ratio of 70% orange peel, 25% green tea, and 5% stevia, the product has the highest sensory value-specifically color (3.84), flavors (4.07), tastes (3.61), and sweetness (3.92) -and with total polyphenols of 516.51 mgGAE/g dry matter and antioxidant activity of 119.18%.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: TRA VINH UNIVERSITY JOURNAL OF SCIENCE; ISSN: 2815-6072; E-ISSN: 2815-6099
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
