Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea
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 fermentati...
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2011
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my-usm-ep.417202019-04-12T05:26:31Z Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea 2011-07 Chew , Shio Heong T1-995 Technology(General) 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. 2011-07 Thesis http://eprints.usm.my/41720/ http://eprints.usm.my/41720/1/CHEW_SHIO_HEONG.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
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Universiti Sains Malaysia |
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USM Institutional Repository |
| language |
English |
| topic |
T1-995 Technology(General) |
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T1-995 Technology(General) Chew , Shio Heong Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| description |
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. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Chew , Shio Heong |
| author_facet |
Chew , Shio Heong |
| author_sort |
Chew , Shio Heong |
| title |
Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_short |
Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_full |
Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_fullStr |
Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_full_unstemmed |
Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_sort |
development and quality assessment of fermented pegaga (centella asiatica) tea |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2011 |
| url |
http://eprints.usm.my/41720/1/CHEW_SHIO_HEONG.pdf |
| _version_ |
1747820961017626624 |