| dc.description.abstract | Passion fruit peels were formed as a byproduct when passion fruit pulps were
processed into fruit juice. In this study, passion fruit peels were studied for their
potential use in herbal tea. The effects of hot water-blanching and steam-blanching
procedures followed by drying at different temperatures (55oC, 65oC, and 75oC) on
drying time and the physicochemical attributes, antioxidant activity, and consumer
acceptance of passion fruit peel teas were investigated in this study. The kinetics of
drying passion fruit peels were predicted by utilizing three theoretical models
(Henderson and Pabis model, Page model, and Logarithm model) in conjunction with
the collected experimental data. Page's model was the most appropriate to explain
the drying process among these models. The 75S sample had the shortest drying
time, taking 141 minutes to achieve the requisite moisture of 8.5%. Steam-blanched
samples dried at 65oC showed the greatest total soluble solids (0.367 ± 0.006%),
total flavonoid contents (12.31 ± 0.14 mg rutin equivalents/L), vitamin C contents
(929.82 ± 2.91 mg ascorbic acid/L), and antioxidant activities (97.71 ± 0.46 mg
vitamin C equivalents/L). For total phenolic contents, the steam-blanched samples
dried at 55
oC gave the highest value (104.43±0.29 mg gallic acid equivalents/L). In
addition, blanched samples dried at 75oC were better able to develop aroma with
higher volatile flavor compounds than the other samples. Besides, steam-blanching
samples dried at 55oC displayed the greatest lightness L
* of 51.17 ± 0.11, with
greenness a
* of -5.80 ± 0.62, and yellowness b
* of 2.81 ± 0.27. Samples that were
steam-blanched and dried at 65 degrees Celsius were chosen as the best sensory
properties by 30 untrained panelists, with an overall acceptability score of 7.13. The
results showed that steam blanching might shorten drying time while also enhancing
the phytochemical ingredients and improving the quality of herbal tea made from
passion fruit peels. In conclusion, the best process technique for producing high quality herbal teas from passion fruit peels was steam blanching before drying at 65
degrees Celsius. | en_US |
