COLOR DIFFERENCES OF OKRA BLENDED WITH GREEN TEA POWDER ON CONSUMER ACCEPTABILITIES
The effect of different temperatures and ratios of okra and green tea on sensory and color properties were studied in this research. Firstly, to study 3 of optimum temperature, i.e. 50,60 and 70℃ of okra drying by using tray drier and jasmine as flavoring agent. The results found that temperature of 50℃ gave the best overall quality of product. After that, blending of mixture ratios of 4 treatments (green tea:jasmine 4:1,green tea:okra:jasmine 3:1:1, green tea: okra:jasmine 2:1:1, green tea:okra:jasmine 1:3:1), respectively were performed on color measurement and sensory evaluation. The results showed that temperature differences did not affect on color values. Finally, Sensory evaluation test was performed by using ranking test showed that treatment 4 was the most acceptable from panelists in color value. From the information above can be used in developing color of products in form of health drinks, covers the essential nutrients and essential antioxidants needed in the future to meet the demands of consumers, which has increased steadily and expanded, in the large future level in beverage industry.
green tea okra color consumer acceptabilities
Wattana WIRIVUTTHIKORN Somporn JENKUNAWATT
Agricultural Technology, Rajamangala University of Technology Thanyaburi (RMUTT) Phaholyothin 87 Soi2 Phaholyothin Road Thanyaburi PathumThani 12130Thailand
国际会议
The 3rd Conference of Asia Color Association(ACA2016 China)第三届亚洲颜色学术会议
江苏 常熟
英文
89-92
2016-05-21（万方平台首次上网日期，不代表论文的发表时间）