Josefina A. Flores
https://orcid.org/0000-0002-7894-6651
jflores @asist.edu.ph
Abra State Institute of Sciences and Technology
Lagangilang, Abra, Philippines
Xenia Mae A. Flores
xmflores @asist.edu.ph
Abra State Institute of Sciences and Technology
Lagangilang, Abra, Philippines
ABSTRACT
Manilkara zapota leaves, commonly known as Chico leaves, are renowned for their rich flavonoid content, offering a plethora of health benefits. The study is quantitative research utilizing descriptive method. The leaves were dried using the oven-drying method at varying temperatures, including 60°C, 80°C, and 100°C, before being finely pulverized. The resulting tea powder was then subjected to a comprehensive characterization, including an assessment of its color, pH level, and solubility. Notably, samples dried at 100°C exhibited the darkest shade, suggesting a potential correlation between temperature and color intensity. Meanwhile, all samples displayed a slightly acidic pH. Meanwhile, solubility-testing indicated that the samples were insoluble in water. This characteristic emphasizes the need for steeping and infusing rather than conventional dissolution. Moreover, on aroma intensity and flavor of the Chico leaf tea across three different temperature settings, it exhibited a promising profile when brewed at 100°C, suggesting an ideal temperature for preparation. In conclusion, Chico leaf tea powder has the potential as a beverage with appealing aroma and flavor qualities. It can be a basis for other methods in tea-making process.
KEYWORDS
Chico leaves, Tea-making, Oven-drying, Budget-friendly
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