Development of green tea scented with organic roses "Vitality" from Nevado Ecuador

Authors

  • Elena Beltrán Universidad Tecnológica Equinoccial
  • María Belén Jácome Universidad Tecnológica Equinoccial
  • Edison Matute Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v5n4.47

Keywords:

dehydration, food processing, food technology

Abstract

(Received: 2014/11/03 - Accepted: 2014/12/15)

The aim of this study was to obtain a flavored green tea with organic rose petals "Vitality" from Nevado Ecuador. Green tea, purchased from a private company, it was subjected to analysis to verify compliance with the requirements of standard INEN 2381: 2005. The Characterization of fresh rose petals was to made and for the dehydration was used two temperatures and two geometries. Analysis of total polyphenol content (Folin-Ciocalteu) and antioxidant capacity (TEACmethod) were performed. The dried petals, with a higher content of polyphenols and antioxidant capacity, were used in the preparation to flavored tea. Three formulations with different amounts of dried rose petals (10, 17.5 and 25%) were tested sensorially by 100 judges to determine the aroma rose in the tea. The final product was analyzed to determine compliance of the requirements of the standard INEN of the tea. Finally acceptability and purchase intention of the product is evaluated. The values of content total polyphenol in the extracts of rose petals were superior to fruits such as blackberries, and strawberries.

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Published

2014-12-19

How to Cite

Beltrán, E., Jácome, M. B., & Matute, E. (2014). Development of green tea scented with organic roses "Vitality" from Nevado Ecuador. Enfoque UTE, 5(4), pp. 54 – 69. https://doi.org/10.29019/enfoqueute.v5n4.47

Issue

Vol. 5 No. 4 (2014)

Section

Miscellaneous

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