PRODUCT DEVELOPMENT OF CHONG ARANG COMMUNITY : CHAYA HERBAL TEA WITH ROASTED BLACK GLUTINOUS RICE AROMA

Abstract

The objective of this research was developed Chaya Harbal Tea with roasted black glutinous rice aroma to be a guideline for production as a product of the community of Ban Khlong A Rang community, Sra-Kaew Province. The treatments were ratio of dried chaya leaves (Cnidoscolus aconitifolius ssp.aconitifolius breckon)  and roasted black glutinous rice at 100: 0, 70: 30 and 40:60, which contained 2 grams of samples in a 6.5 x 5 cm in sachet tea bag. The results showed that the tea made of 40% dried chaya tea leaves and 60% roasted black glutinous rice was the best treatment as formula 3.  The moisture content of dried chaya tea leaves was 10.36%. The color parameters of Chaya tea leaves were 42.43 (L*), 1.37 (a*) and 5.00 (b*) and its color was dark brown green color. The roasted black glutinous rice had 12.33% moisture content.  The L*, a* and b* values of the roasted black glutinous rice  ​​ were equal to 42.43, 10.33 and 5.20, respectively. Wheareas, the color of the selected Chaya herbal tea with roasted black glutinous rice aroma formula 3 were 42.40 (L*), 1.43 (a*) and 8.5 (b*).  The sensory evaluation of the brewed tea was determined using hedonic 9-point scale. The color, clarity, smell, feeling after test, overall liking  score of the formula 3 was 7.32, 7.61, 7.03, 7.00 and 7.26 respectively.