Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea
Centella asiatica is a famous herb in Ayurvedic medicine and has a long history of being consumed around the world. The herb was reported to enrich with micro and macronutrients that contribute to it numerous phytochemical properties. In this study, C. asiatica undergone various stages of fermentati...
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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://eprints.usm.my/41720/ |
| Abstract | Abstract here |
| _version_ | 1855632044806111232 |
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| author | Chew , Shio Heong |
| author_facet | Chew , Shio Heong |
| author_sort | Chew , Shio Heong |
| description | Centella asiatica is a famous herb in Ayurvedic medicine and has a long history of being consumed around the world. The herb was reported to enrich with micro and macronutrients that contribute to it numerous phytochemical properties. In this study, C. asiatica undergone various stages of fermentation as follow: no
fermentation (0 hr, CANF), partial fermentation (2 hrs, CAPF) and full fermentation (24 hrs, CAFF). The present study suggested that C. asiatica teas should be prepared
at 100 °C for 10 min to obtain the maximum antioxidant capacity. |
| first_indexed | 2025-10-17T08:17:19Z |
| format | Thesis |
| id | usm-41720 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:17:19Z |
| publishDate | 2011 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-417202019-04-12T05:26:31Z http://eprints.usm.my/41720/ Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea Chew , Shio Heong T1-995 Technology(General) Centella asiatica is a famous herb in Ayurvedic medicine and has a long history of being consumed around the world. The herb was reported to enrich with micro and macronutrients that contribute to it numerous phytochemical properties. In this study, C. asiatica undergone various stages of fermentation as follow: no fermentation (0 hr, CANF), partial fermentation (2 hrs, CAPF) and full fermentation (24 hrs, CAFF). The present study suggested that C. asiatica teas should be prepared at 100 °C for 10 min to obtain the maximum antioxidant capacity. 2011-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/41720/1/CHEW_SHIO_HEONG.pdf Chew , Shio Heong (2011) Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Chew , Shio Heong Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| thesis_level | Master |
| title | Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_full | Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_fullStr | Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_full_unstemmed | Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_short | Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea |
| title_sort | development and quality assessment of fermented pegaga centella asiatica tea |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/41720/ |
| work_keys_str_mv | AT chewshioheong developmentandqualityassessmentoffermentedpegagacentellaasiaticatea |