Skip to main content
Article
Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
International Journal of Food Engineering (2011)
  • Van Tang Nguyen
  • Quang T Pham, University of New South Wales
Abstract

An investigation was carried out to determine the effects of some factors on the production of effervescent artichoke tea tablets from dried artichoke (Cynara scolymus L.): extraction solvent composition, extraction temperature, extraction time, ratios of leaf, flower, stalk and root of dried artichoke, concentration of spray-drying solution, spray-drying temperature, spray-drying carrier, concentration of spray-drying carrier, proportion of effervescent agent, and components proportion of effervescent agent. The recommended extraction solvent was water with 10 percent of ethanol 96 percent (v/v), with an extraction temperature of 100°C, soak time of 14 hours, first extraction time of one hour, second extraction time of three hours. The dried artichoke raw material consisted of 1.0 parts leaf, 0.5 parts flower, 1.0 parts stalk and 1.5 parts root. The recommended concentration of spray-drying solution was 20 percent, spray-drying temperature of 150°C, spray-drying carrier was maltodextrin at a concentration of 10 percent. The recommended effervescent agent consisted of 1.0 parts citric acid, 1.0 parts tartaric acid and 2.44 parts sodium bicarbonate, added at 45 percent of total weight of effervescent tablet.

Keywords
  • effervescent tablets,
  • effervescent agent,
  • artichoke tea,
  • cynarine,
  • spray-drying
Publication Date
January 8, 2011
Citation Information
Van Tang Nguyen and Quang T Pham. "Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets" International Journal of Food Engineering Vol. 7 Iss. 1 (2011)
Available at: http://works.bepress.com/vantang_nguyen/1/