Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities
Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities
Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani
ABSTRACT
Egg tea is a traditional Indonesian drink made from free-range chicken or duck egg yolk, and brewed tea. Egg tea drinks are preferred because of their taste and are thought to provide health benefits. We aimed to determine some instant egg tea drinks qualities, such as the antioxidant, physicochemical, and sensory properties using a food dehydrator that can maintain antioxidant, nutritional, and sensory properties. We employed an in-vivo trial with a completely randomized design consisting of five treatments and four replicates. The egg tea was dried using a food dehydrator at 60°C for five different drying times (2, 3, 4, 5, and 6 h). The parameters evaluated were antioxidant activity, energy value, moisture, protein, fat, ash content, solubility, color (L*, a*, b*), and sensory evaluation of hedonic preferences and qualities. The results revealed that different drying times showed significant differences (P<0.05) in antioxidant activity, energy value, protein, fat, ash, moisture content, color (L*, a*, b*), and sensory properties, except for color attributes in the hedonic preference test. The longer the drying time, the lower the antioxidant activity, moisture content, solubility, and color values (a* and b*) and the higher the energy value, protein, fat, ash content, brightness (L*), and hedonic preferences and quality.
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