Effect of Maltodextrin on Physicochemical and Antioxidant Properties of ‘Lei Cha’ Instant Powder

Chan, Kai Ying (2018) Effect of Maltodextrin on Physicochemical and Antioxidant Properties of ‘Lei Cha’ Instant Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

‘Lei Cha’ also known as ‘pounded tea’ or ‘thunder tea’. It is one of the famous dishes that originated from Hakka ethnic which made up of peanuts, herbs and green tea serve as side dish with the rice. Convenience has an enormous impact on the food choices of today’s consumers. The purpose of this study is to develop ‘Lei Cha’ instant powder that offers convenience traits to the potential consumers. Objectives of this study are i) to study the effects of maltodextrin on physicochemical and antioxidant properties of the developed ‘Lei Cha’ instant powder and ii) to evaluate the preference and acceptance level of consumer toward the developed ‘Lei Cha’ instant powder. In this study, ‘Lei Cha’ instant powders with different percentage of maltodextrin were studied. The selected proximate analysis results based on the consumer acceptance for the ‘Lei Cha’ instant powder were: ash content (9.29 ± 1.97%), crude fat (23.25 ± 0.08%), crude fiber (3.52 ± 0.29%), crude protein (16.77 ± 0.22%), total sugar content (7.43 ± 0.29%), moisture content (2.00 ± 0.00%). Sensory evaluation was conducted to evaluate the various attributes and overall acceptability of the different percentage of maltodextrin on ‘Lei Cha’ instant powder by using a nine-point’s hedonic scale. The mean score for overall acceptability was 6.50 ±1.63 which lies between ‘like slightly’ and ‘like moderately’ for 10% maltodextrin. The energy value of ‘Lei Cha’ instant powder was 313.09 calories per 100g. Functional and antioxidant properties which the best formulation based on sensory properties were: Total Flavonoid Content (385.70 ± 8.5 mg/100g), Total Phenolic Content (575.90 ± 9.3 mg GAE/100g) and DPPH Radical Scavenging Activity (34.81 ± 1.34%). There are significant differences (p<0.05) among all different concentration of maltodextrin. Different percentage of maltodextrin will influence the antioxidant properties. The result showed that the DPPH Radical Scavenging Activity decreased as the maltodextrin concentration increased.