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Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani

Animal Product Technology Department, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia.

 
*Correspondence | Deni Novia, Animal Product Technology Department, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia; Email: dnovia@ansci.unand.ac.id

Figure 1:

Antioxidant activity of instant egg tea powder. Superscripts with letters (a, b, c, d) show significantly different (P<0.05).

Figure 2:

Hedonic evaluation of instant egg tea powder.

Figure 3:

Sensory qualities of instant egg tea powder.

Advances in Animal and Veterinary Sciences

June

Vol. 12, Iss. 6, pp. 994-1205

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