Development of Mangosteen Infusion Tea (Garcinia mangostana L.) Mixed with Blueberry.

Abstract

Mangosteen infusion tea (MIT) is a tea product consisted of dried mangosteen pericarp (DMP). MIT has an unpleasant taste but has many benefits. An alternative to increase mangosteen pericarp (MP) consumption is using salt-bitter mixture interaction by soaking in 10% salt solution and taste masking using sweet-sour flavor from stevia and blueberry. This research aimed to develop MIT mixed with blueberry to meet optimal formula and determine its quality. MIT was mixed with blueberry and the formula optimized by Mixture Design D-optimal based on the value of non-sensory responses lightness (L) and oHue of MIT blueberry was measured by Hunter La*b*, Total Phenolic Content (TPC), and sensory responses including color, blueberry odor, sweet, grouping taste (bitter, astringent, aftertaste and sour) and overall liking. Three components were constrained as DMP (60-70%), blueberry powder (20-30%), and stevia (5-10%). The result of optimal formula consisted of 64.20% DMP, 26.59% blueberry powder, 9.21% stevia with desirability value 0.858. The lightness value of optimum formula was 23.80, oHue was 261, TPC value was 3.07 g GAE/100 g. Sensory evaluation score results for color, blueberry odor, sweet, grouping taste, and overall liking were 7.62, 5.50, 6.22, 6.41, and 6.77 respectively. Total viable count and yeast & mold of the optimal formula was 6.1x101 CFU/g, and 3.2x101 CFU/g has complied with Indonesian Regular Standard for black tea in tea bag packaging. The result of sensory and consumer acceptance test showed that MIT mixed with blueberry have potential market proven by 88% of consumer accepted MIT mixed with blueberry and 77% willing to buy if it sold on the market.