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Sensory characteristics of lotus (Nelumbo nucifera) leaves-flower herbal tea
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This study aimed to determine the sensory characteristics of lotus (Nelumbo nucifera) leaves-flower herbal tea. This study used combination of two treatment factors i.e. formulation (P) and withering duration (H). The treatment uses the formulation P0 (100% lotus leaves), P1 (70% lotus leaves: 30% lotus flowers), P2 (40% lotus leaves: 60% lotus flowers) as well as for the long withering treatment, namely H1 (8 hours withering time) and H2 (without withering). The results show formulation treatment and withering time have a significant effect on color, aroma and taste in lotus flower leaf tea.
Title: Sensory characteristics of lotus (Nelumbo nucifera) leaves-flower herbal tea
Description:
This study aimed to determine the sensory characteristics of lotus (Nelumbo nucifera) leaves-flower herbal tea.
This study used combination of two treatment factors i.
e.
formulation (P) and withering duration (H).
The treatment uses the formulation P0 (100% lotus leaves), P1 (70% lotus leaves: 30% lotus flowers), P2 (40% lotus leaves: 60% lotus flowers) as well as for the long withering treatment, namely H1 (8 hours withering time) and H2 (without withering).
The results show formulation treatment and withering time have a significant effect on color, aroma and taste in lotus flower leaf tea.
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