Physicochemical, Sensory, and LCMS Profiles of Cascara Tea combined with Dayak Onion and Stevia
DOI:
https://doi.org/10.25186/.v21i.2441Abstract
The increasing utilization of coffee husk waste has opened up new opportunities for the development of innovative beverages by processing it into cascara tea. Cascara and its brew have the potential to be natural antioxidants because they contain secondary metabolites such as polyphenols. This study aims to examine the development, quality characteristics, and sensory properties of herbal tea based on a combination of cascara, Dayak onion bulbs, and stevia formulations, as well as to obtain the optimal formulation combination and identify the chemical compound profile using LCMS. This study used a completely randomized design analyzed statistically using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT). Differences in the concentrations of Dayak onion and stevia affected the characteristics of water content, ash content, pH value, polyphenol content, and
hedonic tests of color, aroma, and taste in cascara tea combined with Dayak onion and stevia. The optimal formulation was found in formula D (60% cascara: 20% Dayak onion: 20% stevia). The results of compound profile identification in the optimal formula using LCMS included anthranilic acid, DL-Tryptophan, chlorogenic acid, quercetin, rutin, and trans-resveratrol. The addition of stevia improved the aroma and taste of the tea infusion, with a hedonic aroma score of 3.48 (normal/acceptable) and a taste score of 3.65 (liked).
Key words: Antioxidant activity; coffee skin utilization; innovative beverage formulations; LCMS profile; sensory evaluation.
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