STUDY ON SOME FACTORS AFFECT THE TEA PROCESSING OF THE DRY BLUE PEA (CLITORIA TERNATEA) FLOWER PLANTED IN BINH DUONG PROVICE

Abstract

The blue pea flower (Clitoria ternatea) contains many compounds that advantageous to human health. Beside using the blue pea as a colorant for food, it also drinks daily as a tea. The study assessed some factors that affect anthocyanin content in the tea processing of the dry blue pea flower. The double-form flower picking at 6 am had the highest content of anthocyanin. It was 16.3% higher than the anthocyanin content of singer-form flower. The suitable temperature for drying the flower was recorded at 40^oC with the anthocyanin content got 225,4 ± 6,8mg/100g product. The dry blue pea flower (0.5%; w/v) immersed in water of 70^oC for 30 min showed the highest anthocyanin yeild, got 9.39 ± 0,62mg/L. Some physical and chemical criterions and anthocyanin content of the tea of dry blue pea flower was maitained stably when stored at 5^oC for 6 months.