Development Of Flavored Tea Using Ampalaya Leaves With Lemon And Ginger Extract
Pineda, Mirasol G.
Development Of Flavored Tea Using Ampalaya Leaves With Lemon And Ginger Extract [manuscript] / Mirasol G. Pineda. - Magalang, Pampanga : Pampanga State Agricultural University, April 2019. - xi, 51 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
This study entitled "Development of Flavored Tea Using Ampalaya Leaves with lemon and ginger extract" was conducted at the Food Processing Center of Pampanga State Agricultural University, Magalang, Pampanga from November 2018 to February 2019. The objectives of the study was to develop flavored tea using ampalaya leaves with lemon and ginger extract; and determine the effect of the addition of lemon and ginger extract on the level of acceptability of amapalaya tea in acceptability terms of appearance, aroma, taste and overall. Three treatments were used: (T1) ampalaya tea with lemon extract, (T2) ampalaya tea with ginger extract and (T3) ampalaya tea with lemon and ginger extract. Results showed that (T1) ampalaya tea with lemon extract was the most acceptable among the three treatments in terms of appearance, aroma, taste and overall acceptability.
Development Of Flavored Tea Using Ampalaya Leaves With Lemon And Ginger Extract [manuscript] / Mirasol G. Pineda. - Magalang, Pampanga : Pampanga State Agricultural University, April 2019. - xi, 51 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
This study entitled "Development of Flavored Tea Using Ampalaya Leaves with lemon and ginger extract" was conducted at the Food Processing Center of Pampanga State Agricultural University, Magalang, Pampanga from November 2018 to February 2019. The objectives of the study was to develop flavored tea using ampalaya leaves with lemon and ginger extract; and determine the effect of the addition of lemon and ginger extract on the level of acceptability of amapalaya tea in acceptability terms of appearance, aroma, taste and overall. Three treatments were used: (T1) ampalaya tea with lemon extract, (T2) ampalaya tea with ginger extract and (T3) ampalaya tea with lemon and ginger extract. Results showed that (T1) ampalaya tea with lemon extract was the most acceptable among the three treatments in terms of appearance, aroma, taste and overall acceptability.