Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/107806
Title: Optimizing the mixing formulas of cordyceps tea: Using sensory method and testing harmful microorganism
Authors: Dang, Quoc Quan
Le, Tuan Loc
Nguyen, Thanh Cong
Bui, Thi My Ngoc
Nguyen, Tran Minh Ly
Tran, Hoang Dung
Keywords: Cordyceps militaris
Pineapple (Ananas comosus)
Ginger (Zingiber officinale (Willd.))
Lemongrass (Cymbopogon citratus)
Chrysanthemum (Chrysanthemum indicum)
Herbal tea formulation
Issue Date: 2023
Series/Report no.: Vietnam journal of Biotechnology (Tạp chí Công nghệ sinh học Việt Nam);Vol.21, No.04 .- P.669-679
Abstract: This study aimed to develop a raw material blending process and evaluate the sensory characteristics of an herbal tea mixture containing Cordyceps militaris in combination with pineapple (Ananas comosus), ginger (Zingiber officinale(Willd.)), lemongrass (Cymbopogon citratus), and chrysanthemum (Chrysanthemum indicum). The research showed no presence (negative) of harmful microorganisms and quantities that could affect consumers in two consecutive tests. The sterilization and raw material blending process met the food safety standards (TCVN). The sensory evaluation results from consumers identified two mixed herbal (NT2 and NT5) tea formulations that received the highest ratings (7.730 and 8.040 points, respectively) and they were significantly higher than the remaining formulations while being not significantly different from each other, indicated that researchers can select suitable raw materials and blending ratios for large-scale production.
URI: https://dspace.ctu.edu.vn/jspui/handle/123456789/107806
ISSN: 2815-5955
Appears in Collections:Công nghệ sinh học

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