Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea

Chew , Shio Heong (2011) Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea. Masters thesis, Universiti Sains Malaysia.

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Abstract

Centella asiatica is a famous herb in Ayurvedic medicine and has a long history of being consumed around the world. The herb was reported to enrich with micro and macronutrients that contribute to it numerous phytochemical properties. In this study, C. asiatica undergone various stages of fermentation as follow: no fermentation (0 hr, CANF), partial fermentation (2 hrs, CAPF) and full fermentation (24 hrs, CAFF). The present study suggested that C. asiatica teas should be prepared at 100 °C for 10 min to obtain the maximum antioxidant capacity.

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	ASM Ab Shukor Mustapa
Date Deposited:	05 Sep 2018 02:01
Last Modified:	12 Apr 2019 05:26
URI:	http://eprints.usm.my/id/eprint/41720

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