Document Type : Original Article
Authors
1
Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
2
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University 70000, Ho Chi Minh City, Vietnam
3
Faculty of Pharmacy, Nguyen Tat Thanh University, Ho Chi Minh City 70000, Vietnam
4
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Thu Duc District, Ho Chi Minh City 70000, Vietnam
5
College of Agriculture, Can Tho University, Can Tho City 94000, Vietnam
Abstract
The purpose of study was to find out a suitable formulation of instant tea product from Cordyceps militaris extract by using the convection drying method. The properties of product were influenced by maltodextrin concentrations (30%, 40%, 50% and 60% w/w), extract concentrations (5%, 6%, 7% and 8% w/w), drying time (15 h, 20 h and 25 h) and drying temperatures (60 °C, 70 °C and 80 °C). Cordycepin content and sensory evaluation were chosen as the main outcomes. The suitable parameters of products were included maltodextrin, Cordyceps militaris extract, the drying time and the drying temperature with 40% (w/w), 6% (w/w), 15 h and 70 °C, respectively. The cordycepin content in the product was 97.274 g/g dry weight (DW) and sensory evaluation studies showed that the product was good with 16.4 of total 20 points according to TCVN 3215-79. Those results showed that using convection method combine maltodextrin as a drying agent get high effects on creating a uniform size powder and could apply in beverage industries.
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