Abstract:

Hibiscus is a plant with important biological activity that is often consumed as plant tea. In this study, the aim is to use hibiscus extract in cold tea formulas by microencapsulation in the spray dryer and to explore some of the physical chemical and sensual properties of the cold tea produced. The extract is obtained from the leaves of the Hibiscus plant with a sprinkled water bath in the spray dryer with the use of maltodekstrin and is microencaptured. The obtained microencapsule hibiscus extract powder (MHET) is used as an input in the creation of cold tea formulas. Color of the cold teas produced, total acidity, total phenolic substance, total flavonoid substance, antioxidant activity and sensual analysis have been performed. The total phenolic amount of hibiscus cold teas is determined as 194,4-444,4 mg gallic acid equivalent (GAE)/L. The antioxidant capacity is determined by two different radicals and the results are given as the trolox equivalent (TE). These values were determined as 323,1-505,0 mg TE/L for DPPH, while 303,2-665,6 mg TE/L for ABTS. The total quantity of the flavonoid substance was also found at 399.4-844.8 mg of catechin equivalent (KE)/L. The use of MHET used in cold tea formulations at the levels of 0.25-0.50% and citric acid at the levels of 0.15-0.25% has not made a significant difference in the sensual analysis results (colour, taste, aroma, humidity and general taste) (p>0.05).

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Abstract:

Hibiscus is a plant with important biological activities that is often consumed as herbal tea. In this study, it was aimed to microencapsulated hibiscus extract by a spray dryer, and to use the resulting microcapsules in iced tea formulations and to investigate some physicochemical and sensory properties of produced iced teas. The extract was obtained from the leaves of the hibiscus plant with a shaking water bath and microencapsulated using maltodextrin in a spray dryer. The obtained microencapsulated hibiscus extract powder (MHET) was used as an input for the formation of iced tea formulations. Color, total acidity, total phenolic content, total flavonoid content, antioxidant capacity and sensory analyses of the produced iced teas were performed. The total phenolic content of hibiscus iced teas was determined as 194,4-444,4 mg gallic acid equivalent (GAE)/L. The antioxidant capacity was determined by two different radicals and the results were given as Trolox equivalents (TE). While these values were in the range of 323,1-505,0 mg TE/L for DPPH, it was determined as 303,2-665,6 mg TE/L for ABTS. Total flavonoid content was found to be 399,4-844,8 mg catechin equivalent (KE)/L. It was determined that the use of MHET at 0,25-0,50% and citric acid at 0,15-0,25% levels used in iced tea formulations did not cause a significant difference in sensory analysis results (color, taste, aroma, turbidity and general acceptance) (p>0,05).