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Drying of Mint and Basil Leaves for The Herbal BlendedBeverage Development |
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| รหัสดีโอไอ | |
| Creator | Nguyen Nhu Hao, Pichaya Poonlarp and Sorraya Khiewnavawongsa |
| Title | Drying of Mint and Basil Leaves for The Herbal BlendedBeverage Development |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2561 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 6 |
| Journal No. | 3 |
| Page no. | 167-181 |
| Keyword | Basil leaves, Mint leaves, Tray drying, Herbal blended beverage |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/123961 |
| ISSN | 2286-8615 |
| Abstract | The objective of this study was to developtheherbal blended beverage made with4 herbs: mint leaves, basil leaves, fennel seed and licorice root. Tray drying method was used fordryingmint leaves and basilleavesattwo different temperatures: 50?Cand 55?C.Product qualitywas determined by measuring antioxidant activityby DPPHfree radicalmethodandtotalphenolic compoundmethod.Drying kinetic, color andwater activity were also analyzed.Results showed that drying mint leaves and basilleaves at 55?C was better than drying at 50?C.Sensory analysis wasconducted to find appropriate proportion of ingredients.Herbal blended beverage with 40% of dried mint, 10% of dried basil, 30% of dried licorice root, and 20% of fennel seed was most accepted for all sensoryattribute: appearance, color, odor, flavor, after taste, and overall. |
