| dc.description.abstract | Miang is pickled tea leaves (Camellia sinensis var. Assamica) from
northern Thailand. While its taste is not well accepted, it has high antioxidant
activity. Therefore, this research was aimed to develop miang salad that meets
consumer’s preference. In developing this product, three studies were done. Firstly,
the quality of miang was investigated. The pH of miang was 4.26±0.01, while the
total polyphenol content (TPC) and DPPH radical scavenging activity were
15.14±0.37% (w/w dry basis) and 113,058.54±5,643.17 μmol Trolox/100 g dry
basis, respectively. For microbiological properties, the total viable count and yeast
and mold count were 2.8x105 CFU/g and 5.0x105 CFU/g. The coliform bacteria was
less than 3.0 MPN/g. Secondly, suitable formulation for miang salad was studied.
There were 6 formulas developed by using mixture design technique. Three miang
salad contents were varied: miang (50-80%), pickled ginger (10-40%), and pickled
garlic (10-40%). Sensory evaluation was conducted by using 30 untrained panelists
(Mae Fah Luang University students) to evaluate the color, odor, sweetness,
sourness, and overall liking of miang salad. The result showed that the best formula
consisted of 50% miang, 10% pickled ginger, and 40% pickled garlic had the
highest overall liking score of 6.30±1.80. Miang salad from the best formula was
pasteurized at 70 oC and 80 oC for 10, 15, and 20 minutes. Pasteurization reduced
the number of microbes down to <2.5x101 CFU/g (total viable) and <1.0x100
CFU/g (yeast and mold). However, heat treatment reduced the product’s lightness
and antioxidant activity. Higher temperature and longer holding time produced
worse effect. At 70 oC, TPC and DPPH radical scavenging activity decreased by
2.31-6.92% and 5.33-16.67%, while at 80 oC decreased by 16.14-22.22% and
41.27-49.66%, respectively. In conclusion, miang salad pasteurized at 70 oC 10
minutes was the chosen product due to its highest overall liking score and
considering its microbial count, antioxidant activity, and color. | id |
