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Phung Kim Nguyen
Hien Thi Nguyen


The aim of this study was to develop the technological process of making herbal tea bags from orange peels. In order to achieve this purpose, the effects of blanching, drying conditions, and mixing ratio of orange peels,
green tea, and stevia were examined. The results showed that orange peel blanched in hot water at 80oC for 6 minutes helps to retain the green color and has high sensory value. Upon being dried at 70oC for 210 minutes, the total polyphenol content is 420.69 mg GAE/g dry weight with a final moisture content of 9%. With the mixing ratio of 70% orange peel, 25% green tea, and 5% stevia, the product has the highest sensory value-specifically color (3.84), flavors (4.07), tastes (3.61), and sweetness (3.92) -and with total polyphenols of 516.51 mgGAE/g dry matter and antioxidant activity of 119.18%.


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How to Cite
Nguyen P, Nguyen H. FACTORS INFLUENCING THE QUALITY OF ORANGE PEEL TEA. journal [Internet]. 29Jun.2023 [cited 25Sep.2023];13(2):46-2. Available from: https://journal.tvu.edu.vn/index.php/journal/article/view/1935


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