Study of solvent temperature on physical quality of yogurt green tea powder

Abstract

This kind of yogurt is generally found in semi-liquid form. Processing yogurt into powder will be more flexible when transporting or when being carried anywhere and does not require more storage. Green tea has polyphenolic compounds such as catechins, epicatechins, and gallic acid. The application of green tea in the processing of powdered yogurt requires a solvent temperature study to produce a good quality product. The purpose of this study was to determine the effect of solvent temperature on viscosity, color, taste, aroma, and preferences of panelists in reconstituted green tea yogurt. This study used a completely Randomized Design (CRD) 4 treatments with 3 replications. Treatment using solvent temperatures of 30°C, 45°C, 60°C, and 75°C. The results showed that the use of 75°C solvent temperature in reconstituted green tea yogurt produced greater viscosity than 30°C, 45°C, and 60°C. Using different solvent temperatures did not affect color, aroma, and taste. There was a decrease in the preference rating for reconstituted green tea yogurt as the solvent temperature increased. All these studies indicated that the best solvent temperature for reconstituted green tea yogurt was 30°C.