NGHIÊN CỨU CHẾ BIẾN NƯỚC UỐNG TỪ HOA ĐẬU BIẾC VÀ HẠT CHIA

Abstract

Butterfly pea flower (Clitoria ternatean) is a flower that contains a high level of antioxidants and natural color compounds with high commercial values. Meanwhile, chia
seeds (Salvia hispanica) contain omega-3 fatty acids, protein, fibers and also high antioxidants. Therefore, the combination of these two ingredients offers high potentiality
for production of highly nutritious drinks. The study was conducted to examine a number of factors such as temperature (80-90oC) and extraction time (5-15 minutes); pH
(6-7.5) and Brix degree (8-12); temperature (85-95oC) and pasteurization time (5-15
minutes) to product qualities. The results showed that dried pea flowers extracted in
water at 85oC for 10 minutes would give the product a specific color; which then were
adjusted to pH 6.5 and 10 oBrix for products of high sensory values as well as microbiology quality after sterilization at 95oC for 10 minutes.