M.A. Thesis:

Optimization formulation of low calorie and functional drinks based on Hibiscus Sabdariffa and leaf of Cydonia oblonga using RSM

Consumption of medicinal plants can be a good option to encourage consumers to use natural food , which has health effects as well . The purpose of this study is to optimize the Sour tea formulation formulation and offer the best formulation to employ this drink in the food industries industries . The evaluation of its chemical changes in various instances of the sour drinking tea formulation . For this purpose , the best of sour tea was the temperature of 80 ° C and the time of 20 min . The samples are then used with the suffering of 10 to 20 percent of quince leaf extract , By 5 percent of saffron juice and 0.04 to 0.06 percent of the stewia was characterized by design design expert . The results of the data variance in the case of Anthocyanin indicate that only leaf extract has the effect of the meaning of a meaningful meaning on the rate of Anthocyanin , with the increase of each of the variables in the drink formula .best is a sample of 10 % % of the leaf extract , 2.5 % of the saffron juice and 0.05 percent of stewia with 137.09 g . The effect of the saffron extract on the pH levels , and the leaf extract is reduced to pH and the saffron extract increases pH of the pH . In regard to acidity , the leaf extract has the effect of meaning on the acidity of the beverage , and the and stewia extract variables have no effect on the Drink's formulation by increasing the concentration of the three variables . According to the analysis of variance, leaf extract had a significant effect on drinking brix and all three varieties of leaf extract, saffron extract and stevia had a direct effect on the amount of brix, and with each increase, the amount of brix also increased. The lowest amount of brix is found in 10% concentration of leaf extract and 2.5% saffron extract and the highest amount of brix is 20% extract of leaf extract and 5% saffron extract. The results of the analysis of the amount of ash in the beverage showed that as the leaf extract increased from 10 to 20 percent, the ash increased from 0.51 to 100 mL to 0.63 grams per 100 milliliters. Increasing the yield of saffron has also increased ash from 0.51 to 0.58 g / 100 ml. Stevia changes did not affect the amount of ash. Changes in the total sugar content of the sour tea drink were directly proportional to changes in the leaf extract and saffron extract, but the amount of total sugars decreased by increasing stevia. In the colorimetric assay, a 10% extract of leaf extract To 5% saffron extract and 0.06% stevia, the highest a *, b * and L * were found. And 10% extract of leaf extract, 2.5% saffron extract and 0.06% stevia had the least amount of a * and L *. In the sensory evaluation of sour tea, a 10% extract of leaf extract, 5% saffron extract and 0.06% stevia were selected as the best sample, and the lowest score was obtained for the sample of 20% leaf extract, 2.5% saffron extract and 0.04% stevia Be

Keywords: Stewia Sweetener, Anthocyanin, drink of Sour tea, quince Leaf Extract, Saffron Extract , Sour tea