Product Development of Organic Cocoa Husk Tea Blended with Local Flowers
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Abstract
This research aimed to develop prototype formulations of organic cocoa husk tea blended with local edible flowers. Five formulations were investigated: (1) plain cocoa husk tea (control), (2) cocoa husk tea with chrysanthemum flowers, (3) cocoa husk tea with rose flowers, (4) cocoa husk tea with chamomile flowers, and (5) cocoa husk tea blended with a mixture of the three flowers. All dried tea formulations were required to meet the quality criteria of water activity (aw) not exceeding 0.60, total soluble solids (TSS) ranging from 0.07 to 0.13 °Brix, and pH ranged from 4.87 to 5.23. The results indicated that the cocoa husk tea blended with rose flowers was the most suitable formulation, as it exhibited the highest total phenolic content (TPC 17,309.63 mg GAE/kg) and the greatest antioxidant activity determined by the DPPH assay (32,576.63 mg Trolox/kg). Subsequently, the selected formulation was subjected to drying at three temperatures (100, 125, and 150°C). The optimal drying condition was 125°C for 10 minutes, which provided the best overall product quality. Consumer acceptance was evaluated using a 9-point hedonic scale. The product dried at 125°C achieved the highest overall acceptance score (7.20 ± 0.75). Overall, all formulations of organic cocoa husk tea blended with local flowers, prepared using balanced proportions of cocoa husk and dried flowers, received moderate consumer acceptance scores ranging from 7.0 to 7.3 on the 9-point hedonic scale. The incorporation of local edible flowers not only enhanced the flavor profile and sensory quality of cocoa husk tea but also increased the value of cocoa processing by-products, supporting the development of value-added functional tea beverages.
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