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Evaluation of Rintis Tea (Sonneratia casolaris) for Color and Sensory Quality Acceptance

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A study was conducted to formulate a rintis tea made from Sonneratia casolaris leaves. The leaves were picked, cleaned, withered and dried in dehydrator at 54 ° C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of (i) control tea (C) from the local brand tea, (ii) fresh Sonneratia casolaris leaf that have been dehydrated in for 24 hours (T1), (iii) fresh Sonneratia casolaris leaf that have been dehydrated for 48 hours (T2) and (iv) fresh Sonneratia casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and psysicochemical evaluation. Sensory evaluation which include appearance, aroma, color, tea flavor, astringency and overall acceptance were noted with significant difference (p < 0.05) between the samples. Color analysis was also conducted and findings demonstrated that there was significant difference (p < 0.05) between all treatments. Sample (T3) was the most acceptable by consumer due to its better tea flavour than other treatments. Result also revealed the level of brightness (L*) for all four treatments throughout the 9 weeks of storing.
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Keywords: Physicochemical Analysis; Sensory Quality; Sonneratia casolaris

Document Type: Research Article

Affiliations: Universiti Teknologi MARA Selangor, Puncak Alam Campus, Malaysia

Publication date: July 1, 2018

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