Effect of Drying Duration on Production of Sabah Snake Grass (Clinachantus Nutans) Botanical Drink
Zaleha Ismail1, Siti Nasiroh Ismail2, Norehan Aziz3
1Zaleha Ismail, lecturer in the department of Food Technology at Polytechnic Sultan Haji Ahmad Shah, Kuantan, Pahang, Malaysia.
2Siti Nasiroh Ismail, lecturer in the department of Food Technology at Polytechnic Sultan Haji Ahmad Shah, Kuantan, Pahang, Malaysia.
3Norehan Aziz, lecturer in the department of Food Technology at Polytechnic Sultan Haji Ahmad Shah, Kuantan, Pahang, Malaysia.
Manuscript received on November 11, 2019. | Revised Manuscript received on November 20 2019. | Manuscript published on 30 November, 2019. | PP: 10999-10902 | Volume-8 Issue-4, November 2019. | Retrieval Number: D5424118419/2019©BEIESP | DOI: 10.35940/ijrte.D5424.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This study was carried out to investigate the effect of drying duration of Sabah Snake Grass (Clinachantus Nutans) botanical drinks on sensory properties, total phenolic content (TPC) and free radical scavenging activity (FRSA). Three types of drinks samples were produced using a Sabah Snake Grass leaves which dried by oven method at temperature 45oC for 2 days for Formulation 1 (F1), 5 days for Formulation 2 (F2) and without drying (FS). Sensory analysis is performed to determine the level of panel acceptance of attribute such as color, taste, aroma and overall acceptance of Sabah Snake Grass drinks. Next, all samples were analyzed to determine total phenolic content and antioxidant effect via 2, 2-diphenyl-2-picrylhydrazil (DPPH) scavenging activity. For sensory analysis, F2 resulted highest acceptance level by panelist compared to F1 and FS for all attributes and overall acceptance. Based on the result, F2 also showed highest total phenolic content (0.78 ppm) and highest percentage of inhibition compared to other samples. The results showed drying process could increase the acceptance level of panelist, phenolic content and scavenging activity of the Sabah Snake Grass drinks. Keywords :
Keywords: Antioxidant Activity, Phenolic Content, Sabah Snake Grass, Sensory Analysis.
Scope of the Article: Smart Sensors and Internet of Things for Smart City.