The effect of formulation with ginger (Zingiber officinale var. Roscoe) and different brewing techniques on physicochemical and organoleptic characteristics of cascara tea
The utilization of coffee cherry pulp, one of coffee processing waste, into tea (or known as cascara tea) is still limited regardless of its potential. Cascara tea flavor could be improved, such as by the addition of spices. Besides the addition of spices, the brewing techniques may also contribut...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2023-09-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/425/211 |