Effect of steam blanching and high temperature drying on the physicochemical properties, antioxidant activities and consumer acceptability of Hibiscus cannabinus leaves tea

• Published in: Journal of food science and technology Vol. 57; no. 12; pp. 4588 - 4598
• Main Authors: Haw, Yen Teng, Sim, Yan Yi, Nyam, Kar Lin
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.12.2020; Springer Nature B.V
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; Acceptability; antioxidant activity; Antioxidants; Blanching; Caffeic acid; Catechin; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorogenic acid; consumer acceptance; Drying; Drying ovens; Flavonoids; Food Science; Herbal tea; Hibiscus cannabinus; High temperature; Kenaf; Leaves; Liquid chromatography; mouthfeel; Nutrition; Original; Original Article; Phenolic compounds; Phenols; Physicochemical properties; Scavenging; Steam; Tannic acid; tannins; taste; Tea; temperature; Ultra high performances liquid chromatography; Catechin; Antioxidant; Caffeic acid; Steam blanching

Kenaf ( Hibiscus cannabinus ) leaves are produced as the by product when kenaf stems were harvested. The kenaf leaves was examed for the applicable possibility as herbal tea due to their rich phenolic content. In this study, the effect of steam blanching and high temperature drying on physicochemica...