Development of Dried Nipa Palm Leaf for Infusion

Abstract

This work aimed to develop dried mixed nipa palm leaf with herbs for infusion. The result showed that the appropriate drying method for the nipa palm leaf was steaming at 100°C for 5 min before roasting in a pan at low heat for 15 min. Then 7 prototyped formulations were developed by mixing the nipa palm leaf with either jasmine or chrysanthemum at 10%, 20% and 30% including the 100% nipa palm leaf as control sample. The infusion was prepared by packing 2 grams of the mix in a tea bag and soaking in 150 ml hot water for 1 min. The results from 9-point Hedonic scale indicated that the overall acceptance scores of the natural flavor was at slightly like level (6.00±1.17). The selected formulas for jasmine and chrysanthemum flavor were at 20% herbs which were scored at moderately like level (6.55±1.06 and 6.76±1.12, respectively). The acute toxicity test revealed that the developed products were safe for consumer. The results from quality analysis showed that the general characteristics, color, odor, moisture content, microbiological quality and the infusion flavor of the samples passed the requirements of Thai Community Product Standard (TCPS 996/2556)