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EFFECT OF DRYING CONDITIONS ON THE QUALITY OF HONEYBUSH TEA ( CYCLOPIA )
Author(s) -
TOIT J.,
JOUBERT E.
Publication year - 1998
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1998.tb00365.x
Subject(s) - aroma , flavor , chemistry , food science , taste , polyphenol , mouthfeel , bitter taste , antioxidant , biochemistry , raw material , organic chemistry
The effect of drying conditions on the color of the leaves and extracts, polyphenolic content of the extracts and sensory properties of honeybush tea (Cyclopia intermedia and C. genistoides) was determined. Controlled drying (40C, 6 h) as opposed to traditional sun‐drying did not affect extract color, aroma, taste and mouthfeel (P > 0.05), but resulted in a darker leaf color (lower L* values) (P < 0.05), while sun‐drying gave higher a* values (P < 0.05), indicative of a more reddish color. Drying temperature (40, 50, 60 and 70C) did not affect (P > 0.05) leaf (L* and b*) and extract (L*, a* and b*) color values of both specie. Lower a* values (P < 0.05) were obtained for C. genistoides drying at 60 and 70C compared to those at 40C. Drying rates of C. genistoides species were lower than those for C. intermedia. Taste and overall flavor of C. intermedia were not affected by drying temperature (P > 0.05) at 70C but resulted in a less sweet aroma compared to drying at 50C (P < 0.05).