Nguyen Anh Thu Do’s research while affiliated with Trường ĐH Nguyễn Tất Thành and other places

The present research was conducted to apply Condonopsis javanica root extract for the production process of instant tea by using the convection drying technology. The characters of the obtained-powder were affected by some factors including maltodextrin concentrations of 30%, 40%, 50% and 60% (w/w), extract concentrations of 5%, 10%, 15% and 20% (w/w), drying time of 15 h, 20 h and 25 h and drying temperatures of 60 °C, 70 °C and 80 °C. The appropriate results showed that the parameters were 40% maltodextrin, 10% extract and drying conditions at 70 °C for 15 h. As a result, the physiochemical properties of instant tea products were analyzed for moisture content (%), total phenolic content (mg GAE/g of the sample), and solubility (%) which have achieved values of 2.463, 0.537 and 97.12, respectively. The final product was good with a score 15.32 of a maximum 20 points according to TCVN 3215-79. The production of Condonopsis javanica instant tea by using the convection drying method/technology could give a healthy product and bring a high potential application in the beverage industry in the future.