Evaluation of physicochemical, sensory, antioxidant and nutritional properties of latte drinks from Chaya (Cnidoscolus aconitifolius) leaves
Keywords:
Latte drink, Cnidoscolus aconitifolius, Physicochemical properties, Antioxidant properties, Sensory properties, Nutritional propertiesAbstract
This study aimed to develop a latte drink from Chaya (Cnidoscolus aconitifolius) leaves and evaluate its physicochemical, antioxidant, nutritional and sensory properties. The cyanide content and physicochemical properties of dried leaf powder were determined. The results showed that the cyanide level of Chaya leaf powder was less than 0.20 mg/L. The color of dried leaf powder had a brightness (L*) of 49.04 ± 0.45 with green (-5.93±0.09) and yellow (24.50±0.29). The water activity and percent moisture of the powder were 0.26±0.00 and 5.51±0.21, respectively. A suite of latte drinks using different amounts of powder ranging from 0.50-3.00 g of Chaya powder were developed. Adding 0.50-1.00 g of Chaya powder to the latte drink did not significantly affect the color value. The viscosity of latte drinks ranged from 16.48 to 32.80 cp. Moreover, the phenolic and flavonoid contents, as well as the antioxidant activity of the latte drinks were quantified. The Chaya latte drinks contained phenolics and flavonoids in the range of 146.71 to 280.39 mgGAE/100 mL and 26.04 to 53.39 mgQE/100 mL, respectively. The antioxidant activity based on percent inhibition of latte drinks ranged from 30.81 to 53.48. A sensory test conducted using 50 participants showed that the formula with 0.50 g of powder had the highest overall acceptance score (7.04±1.47), but this score did not significantly differ from the formula with 1.00 g of powder (6.34±1.38). Based on the results, 1.00 g of powder (37.2 kcal) was a suitable amount of Chaya powder for a latte drink product.
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