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Effect of Sweetener on Quality of Green Tea with Pandanus Palm
(
1BOEBOVTǰUFDUPSJVT
) Ready-to-Drink Tea
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,
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Phakamat Nakpong
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and Nakarin Sripanya
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Abstract
The objective of this research was to study the optimum agent of sweetener of Green Tea
and Pandanus palm
1BOEBOVTǰ UFDUPSJVT
) in tea beverage ready to drink.. The study of three
sweetener of refined sugar, brown sugar and honey. Measured their total soluble solids, pH, color
(L
*
, a
*
, b
*
) and consumers acceptability on tea samples were investigated. The research claimed that
refined sugar was the optimum agent of sweetener. Total soluble solids and pH were 13.87
ġ
Brix and
5.16. The result revealed that L*, a* and b* value were 18.20, -0.93 and 2.77. Consumers accepted the
highest score in terms of appearance, color, smell, flavor, after taste and overall liking.
Keywords:
Green Tea, Pandanus Palm
,
Sweetener
1
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÷îÙøóîöǰÝ ǰîÙøóîöǰǰ48000
2
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÷đìÙēîēú÷Ċ
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ÿćîǰǰÿÖúîÙøǰ 7160ǰǰǰǰǰǰǰǰǰǰǰǰǰǰǰǰǰǰǰ
*Corresponding author: E-mail address:
Tel.: 042-587291-2, 087-2190657
