Determination of the potential of Kamuning (Murraya paniculata) flowers for tea development

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Baby Richard R. Navarro

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

In the Philippines, there is a high incidence of non-communicable diseases, which makes healthy interventions crucial in improving the health of the Filipinos. One such intervention is encouraging tea consumption among the population, which led to topic of this study --- tea. Here, the potential of kamuning flower for tea development was evaluated. Tea samples were produced by subjecting fresh kamuning flowers to sun-, freeze-, and cabinet-drying. They were then analyzed by chemical tests (pH, TSS, vitamin C content, total phenol content (TPC), and antioxidant activity analyses) and sensory evaluation. The most acceptable sample was compared with acacia flower tea in terms of general acceptability by quality scoring. The physicochemical properties of the flower tea sample were found to be not affected by the drying method, except for TPC where significant differences were observed between the sun- and cabinet-dried flower tea samples. The cabinet-dried flower tea had the highest TPC (6. 15×10-3 GAE/mg) followed by the freeze-dried flower tea (4.66×10-3 GAE/mg) and sun-dried flower tea (1.89×10-3 GAE/mg). There were no significant differences in general acceptability among the three kamuning flower tea samples. However, the cabinet- and freeze-dried flower tea samples were rated significantly darker than the sun-dried flower tea. Moreover, the freeze-dried flower tea was rated to have a significantly stronger aroma than the other two flower tea samples. In comparison with the acacia flower tea, the kamuning flower tea showed no significant differences. Thus, it is concluded that kamuning flowers have a high potential for tea development.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /I55

Document Type

Thesis

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