Several Technical Parameters Affecting to Wood Apple Tea Production Supplemented with Curcumin

摘要

Wood apple or bael (Limonia acidissima) has got high medicinal value. Every part of the fruit has got its medicinal property. The fruits are consumed as a good source of juice during its harvesting season due to their low cost and thirst quenching ability. Curcumin (Curcuma longa) is a constituent of the traditional medicine known as turmeric. The powder of turmeric is expansively used as preservative and coloring agents. An idea to combine these valuable herbs together to produce one instant tea powder was performed. We examine several technical parameters affecting to wood apple tea production supplemented with curcumin so as to preserve its powder shelf-life in 8 weeks. In supplementation of curcumin and wood apple in different ratios (1:2, 1:4, 1:6, 1:8, 1:10), formula of combination (1:4) showed the highest sensory value. Succrose concentration (12%; 14%; 16%°Brix), acidity (0.15%; 0.20%, 0.25%) and salinity (0%, 0.02% and 0.04%) were also performed to demonstrate if they affected to tea quality. Optimal values were noted at Brix 14%, acidity 0.20% and salinity 0.02%. Effect of three kinds of sugar (xilytol/stevia/isomalt) to tea quality was investigated by keeping ratio of sugar mixture S (xilytol and stevia) at 1:1, but fluctuating ratio of isomalt and this sugar mixture S at 1:6; 1:7; 1:8; 1:9; 1:10. The highest sensory acceptance was indicated at sugar ratio (isomalt and sugar mixture S, 1:7). In spray drying step, we surveyed different the soluble matter concencentrations (20, 25, 30°Bx) and spray drying temperatures (90, 95, 100, 105°C) to tea powder quality. At the dry matter 25°Bx and spray drying temperature 95°C, we got the good tea powder quality. In powder: liquid dilution (extraction), we arranged different diluted ratios (1:2, 1:4, 1:6, 1:8). We noticed the best one at 1:4. In order to ensure the long shelf-life of tea powder, we also demonstrated different packaging materials (PE, PA, alluminum, TetraPak) and preserved durations (0, 3, 6, 9, 12 months). We realized that packing tea powder by TetraPak bag in 12 months was stable.