Effect of Solar Tunnel Dryer and Chemical Blanching Solutions on the Physicochemical Quality of stevia (Stevia Rebaudiana) Leaves and Its Application in Green Tea-Stevia Drinktittle

TEJO, VINCENT KEVIN and ANANINGSIH, VICTORIA KRISTINA and SULISTYAWATI, ITA Effect of Solar Tunnel Dryer and Chemical Blanching Solutions on the Physicochemical Quality of stevia (Stevia Rebaudiana) Leaves and Its Application in Green Tea-Stevia Drinktittle. Global Insight for the Future of Food Production (2nd International Student Conference).

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Abstract

Nowadays, consumers are very concerned about the health benefits of food products besides its taste and appearance. Tea is one of the most favorite drinks in the world, including in Indonesia. Normally, all people tend to add sugar in tea which certainly causes many negative health effects, such as obesity and diabetes. Of all the existing types of tea, green tea is the best kind of tea due its high antioxidant activity. Instead of sugar, Stevia rebaudiana has many benefits. The dried stevia leaf is 10-15 times sweeter than sucrose, does not produce calories, and etc. The purpose of the research is to optimize the drying process of stevia fresh leaves using Solar Tunnel Dryer, select the best chemical blanching solution and analyze the quality of stevia dried leaves and its acceptability in green tea - stevia infusion. Blanching process as a pre-treatment prior to the drying process turned out to have a significant effect. Sodium bicarbonate and calcium chloride were used as chemical blanching with three different concentrations: 0.1%, 0.5% and 1%. It was found out that calcium chloride 1% treatment as the best treatment hence it could preserve the quality of Stevia rebaudiana leaves in terms of its antioxidant activity, sweetness level as well as color. For sensory analysis, dried stevia leaves 0.4% added to the green tea was the most preferrable samples for the panelists. Although Stevia rebaudiana has some shortage in sensory, it still showed a great potential to replace sucrose in our daily life consumption.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology
> 660 Chemical engineering > Food Technology > Food Development Product
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:09
Last Modified: 04 Mar 2019 08:17
URI: http://repository.unika.ac.id/id/eprint/15911

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