A study was conducted to formulate a Rintis tea made from Sonneratia Caseolaris leaves. The leaves were picked, cleaned, withered and dried in the dehydrator at 54°C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of i) control tea (C) from the local brand tea, ii) fresh Sonneratia Casolaris leaf that has been dehydrated in for 24 hours (T1), iii) fresh Sonneratia Casolaris leaf that has been dehydrated for 48 hours (T2) and iv) fresh Sonneratia Casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and proximate compositions evaluation. Sensory evaluation which includes appearance, aroma, color, tea flavor, astringency, and overall acceptance were noted with a significant difference between the samples. Proximate compositions analysis was also conducted and findings demonstrated that that sample T3 contains the highest moisture level compared to other samples. There were significant differences between all products regarding fat analysis, protein, and carbohydrate. Meanwhile, there is no significant difference regarding moisture analysis and ashes content in all four samples. Sample (T3) was the most acceptable by the consumer due to its better tea flavor than other treatments.
Buratti, S., Casiraghi, A., Minghetti, P., Giovanelli, G., 2013. The joint use of
electronic nose and electronic tongue for the evaluation of the sensorial
properties of green and black tea infusions as related to their chemical
composition. Food Nutr. Sci. 4 (6), 605–615.
Drobna, Z., Wismer, W. V., & Goonewardene, L. A. (2004). Selection of an astringency
reference standard for the sensory evaluation of black tea. Journal of Sensory
Studies, 19, 119–132.
Friedman, M., Levin, C. E., Lee, S. U., & Kozukue, N. (2008). Stability of green tea
catechins in commercial tea leaves during storage for 6 months. Journal
of Food Science, 74(2), H47–H51.
Gramza, A., Khokhar, S., Yoko, S., Gliszczynska-Swiglo, A., Hes, M., & Korczak, J.
(2006). Antioxidant activity of tea extracts in lipids and correlation with
polyphenol content. European Journal of Lipid Science and Technology,
108(4), 351–362.
Gramza, A., & Korczak, J. (2005). Tea constituents (Camellia sinensis l.) as
antioxidants in lipid systems. Trends in Food Science and Technology,
16, 351–358.
Gramza, A., Korczak, J., & Regula, J. (2007). Use of plant extracts in summer and
winter season butter oxidative stability improvement. Asia Pacific
Journal of Clinical Nutrition, 16(Suppl 1), 85–88.
Gramza-Micha?owska, A. (2014). Caffeine in tea Camellia sinensis – content,
absorption, benefits and risks of consumption. Journal of Nutrition Health
and Aging, 18(2), 143–149.
Gramza-Micha?owska, A., & Korczak, J. (2013). Oxygen radical absorbance capacity
of selected food products. Acta Scientiarum Polonorum, Technologia
Alimentaria, 12(2), 175–180.
Hajiaghaalipour, F., Kanthimathi, M. S., Sanusi, J., & Rajarajeswaran, J. (2015). White
tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line,
HT-29, activates caspases and protects DNA of normal cells against
oxidative damage. Food Chemistry, 169, 401–410.
Kujawska, M., Ewertowska, M., Adamska, T., Ignatowicz, E., Gramza-
Micha?owska, A., & Jodynis-Liebert, J. (2016a). Protective effect of
yellow tea extract on nitrosodiethylamine-induced liver carcinogenesis.
Pharmaceutical Biology, 3, 1–10.
http://dx.doi.org/10.3109/13880209.2015.1137600.
Sinija, V.R., Mishara, H.N., 2011. Fuzzy analysis of sensory data for quality evaluation
and ranking of instant green tea powder and granules. Food Bioprocess
Technol. 4 (3), 408–416.
Song, L., Wang, X., Zheng, X., & Huang, D. (2011). Polyphenolic antioxidant profiles
of yellow camellia. Food Chemistry, 129, 351–357.
Yang, Q., Lei, A.P., Li, F.L., Liu, L.N., Zan, Q.J., Shin, P.K.S., Cheung, S.G., Tam, N.F.Y. (2014).
Structure and function of soil microbial community in arti?cially planted
Sonneratia apetala and S. caseolaris forests at different stand ages in Shenzhen
Bay, China. Mar. Pollut. Bull. 1.
In-Text Citation: (Baba et al., 2018)
To Cite this Article: Baba, N., Aminudin, N., Shariff, F. M., Ismawi, M. N., Aminudin, M. I. N., Shariff, F. M., Zulkeflli, A. E. (2018). Sensory Quality and Proximate Compositions Analysis of Rintis Tea (Sonneratia Casolaris). International Journal of Academic Research in Business and Social Sciences, 8(17), 49–59.
Copyright: © 2018 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode
