EFFECT OF KNEADING AND FERMENTATION TIME ON CHEMICAL QUALITY OF HERBAL TEA FROM MANGO PEEL

Abstract

This research aimed to develop herbal tea from agricultural by-product such as mango peel. The study was conducted using a 3x3 Factorial in completely randomized design. Two factors were investigated; the kneading time of mango peel at 10, 20 and 30 minutes and the fermentation time of mango peel at 15, 30 and 45 minutes. The result showed that total phenolic content and antioxidant activity of the unripe mango peel were 8.48 mg/g and 18.34%, respectively. And those contents were significantly higher
than that ripen mango (p ≤ 0.05). The kneading and fermentation time were affected on total phenolic content and antioxidant activity of the peel. Mango peel kneaded for 20 minutes had 20.83 – 28.50% antioxidant activity which significantly higher than that kneaded for 10 and 30 minutes (p ≤ 0.05). And mango peel fermented for 15 minutes had 21.96 – 23.01 mg/g total phenolic compounds that significantly higher than fermentation time at 30 and 45 minutes (p ≤ 0.05). Sensory evaluation showed that the score of color, flavor
and taste of tea from mango peel kneaded and fermented for 10 and 15 minutes, respectively significantly higher than other kneading and fermentation times (p ≤ 0.05)..