INVESTIGATION OF FACTORS AFFECTING THE PROCESSING OF BLACK TURMERIC (Curcuma zedoaria) AND WHITE TURMERIC (Curcuma aromatica) TEABAGS

Abstract

Modern consumer trends are witnessing a powerful shift toward functional foods derived from natural herbs to enhance the quality of life. Within Vietnam's rich botanical ecosystem, black turmeric is one of the valuable medicinal herbs in Vietnamese folk medicine, familiar to the Vietnamese people, with beneficial effects in health care, protection, and beauty. To maximize the value chain of this indigenous resource, therefore, this research aims to diversify products from white turmeric and black turmeric raw materials, processing them into tea products. The experimental process was systematically designed to identify optimal technical parameters for deep processing. Specifically, the research was conducted based on a survey of several factors affecting the production process of black and white turmeric tea bags, creating a type of tea that meets consumer preferences. Through empirical analysis and product quality evaluation, the results showed that the optimal temperature and time for drying of black and white turmeric was 50°C for 6 hours; the appropriate mixing ratio of black turmeric, white turmeric, and stevia was 0.79:0.20:0.01, respectively; and the water ratio for brewing tea was approximately 200 mL to 300 mL, resulting in a tea product with a high sensory score, featuring the purple color of black turmeric, a characteristic aroma, and a harmonious, slightly sweet taste. These technical parameters not only establish a feasible technological solution at a production scale but also open up bright prospects for commercializing high-quality herbal tea products that support community health.