Malaysian Journal of Analytical Sciences Vol 23 No 3 (2019): 495 - 504

OPTIMIZATION OF HERBAL HEALTH TEA FLAVORED WITH ROASTED RICE GERM (KHAO DAWK MALI 105) USING RESPONSE SURFACE METHODOLOGY

(Pengoptimuman Teh Kesihatan Herba yang Bercampur dengan Germa Beras Panggang (Khao Dawk Mali 105) Menggunakan Kaedah Gerak Balas Permukaan)

Sriwiang Rittisak¹*, Ratchanee Charoen¹, Ratchagon Pongsri¹, Pattraporn Tearyakul¹, Wanticha Savedboworn², Wiboon Riansa-ngawong²

¹Department of Innovation and Product Development Technology, Faculty of Agro-Industry

²Department of Agro-industry Technology and Management, Faculty of Agro-Industry
King Mongkut’s University of Technology North Bangkok, 25230 Prachinburi, Thailand.

*Corresponding author: sriwiang.t@agro.kmutnb.ac.th

Received: 25 October 2017; Accepted: 22 January 2019

Abstract

Herbal health tea flavored with roasted rice germ was formulated using mixture design and response surface methodology (RSM). The ranges for dried bael fruit powder (Aegle marmelos (L.) Correa), dried pandan (Pandanus amaryllifolius) leaf powder and roasted rice germ were 20 – 50%, 20 – 50% and 30 – 70%, respectively. At optimum condition, the herbal tea flavored with roasted rice germ consisted of 45.25% of dried bael fruit powder, 21.68% of dried pandan leaf powder and 33.07% of roasted rice germ. The product contained 4.22% moisture and 3.18% total ash. For antioxidant activity, it was found that herbal health tea had 69.03% DPPH scavenging activity and 75.16 mg GAE/g total phenolic content. Water activity of the product was 0.374. The aerobic plate count was less than 1×10² CFU/g as well as yeast and mold were not found. Color with L*, a*, b* values and transmittance of brewed herbal tea were 60.11, -1.43, 14.10 and 75.87%, respectively with almost clear greenish-yellow appearance. Consumer acceptability test on 150 consumers indicated that the product was liked very much (Overall liking score = 7.6) with 99.3% of them accepted the product.

Keywords: herbal health tea, rice germ, mixture design, response surface methodology, antioxidant activity

Abstrak

Teh kesihatan herba yang ditanam dengan germa beras panggang di formulasi dengan menggunakan kaedah gerak balas permukaan (RSM). Julat untuk serbuk buah bael kering (Aegle marmelos (L.) Correa), serbuk daun pandan (Pandanus amaryllifolius) dan germa beras panggang, masing -masing adalah 20 - 50%, 20 - 50% dan 30 - 70%. Pada keadaan optimum, teh herba yang dibekalkan dengan germa beras panggang terdiri daripada 45.25% serbuk buah bael kering, 21.68% serbuk daun pandan kering dan 33.07% germa beras panggang. Produk ini mengandungi kelembapan 4.22% dan abu sebanyak 3.18%. Bagi aktiviti antioksidan, didapati teh kesihatan herba mempunyai aktiviti skaveng DPPH sebanyak 69.03% dan kandungan fenolik sebanyak 75.16 mg GAE/g. Aktiviti air produk ialah 0.374. Perkiraan plat aerobik kurang daripada 1 × 102 CFU/g serta ragi dan acuan tidak dijumpai. Warna dengan nilai L*, a*, b* dan kepancaran teh herba yang di bru masing-masing adalah 60.11, -1.43, 14.10 dan 75.87%, dengan penampilan kuning kehijauan yang jelas. Ujian penerimaan pelanggan pada 150 pengguna menunjukkan bahawa produk itu sangat disukai (Keseluruhan skor suka = 7.6) dengan 99.3% daripada mereka menerima produk tersebut.

Kata kunci: teh kesihatan herba, germa beras, rekaan campuran, kaedah gerak balas permukaan, aktiviti antioksidan

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