MATEC Web Conf.
Volume 187, 20182018 4th International Conference on Chemical Materials and Process (ICCMP 2018)
|Number of page(s)||6|
|Published online||06 August 2018|
Effect of Roasting and Kneading on Antioxidant Activity and Consumer Acceptance towards Asiatic Pennywort Tea
Department of Food Biotechnology, Faculty of Biotechnology, Assumption University, Bangkok, Thailand
2 King Mongkut's University of Technology North Bangkok, Bangkok Thailand
Nowadays, population have more age and longer life than ancient people which the World Health Organization (WHO) reported that the proportion of the global population will become 'Aging Society' during healthier lifestyles, new advance technologies especially in medical manufacture. This study was aimed to study attitude, behavior and opinion of elderly people towards herbal tea products and to optimize preparation, procedure and process of Asiatic Pennywort tea. According of the study, there are 100% of Thai people ever consume herbs and herbal tea, they consume as beverage. Half of consumer surveys are no chronic health conditions. Safety of product is the most factors that effect to purchasing decision. The consumers are agree (73%) in nutrition value that presented on label as it's clamed on the package. Result from this study shown that roasted and kneading process is highest mean score from consumer's preference 7.07±1.51 (P<0.05) that this method is significantly different in total phenolic content and Ferric reducing antioxidant potential assay but not in DPPH radical scavenging which is highest mean of second significantly level.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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