Effect of pH using different acids on the flavour and colour of canned flavoured tea / Anie Fasa Mustaffa

Canned flavoured tea using mint flavour was developed in this study. In the development of flavoured tea, malie acid and citiric acid were used to acidified the flavoured tea to pH 3.8, 4.0 and 4.2 before canning. Sensory evaluation using hedonic and ranking test were carried out to determine the effect of these acids and pH on the flavour, colour and acceptability of the canned flavoured tea. Determination of colour was also carried out using Hunterlab. From the results obtained, it shows that there was significant differences in flavour of canned flavoured tea with changes in pH in favoured tea acidified with malie acid. However, there was no significant differences in flavour of canned flavoured tea with changes in pH in flavoured tea acidified with citric acid. Canned flavourd tea acidified with citric acid was the most preferred when compared with the others. The colour of canned flavourd tea acidified with citric acid was the most acceptable when compared with the others. Changes were detected in colour of canned flavoured tea with the changes of pH.