Page 355 - Demo

SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 3592.2.4. Effects of varying fermentation time on the quality of Cascara teaThe experimental samples were prepared following 2.2.1, with modifications to the fermentation time: 4 hours, 6 hours, 8 hours, and 16 hours. The evaluation criteria for this experiment include total acid content, total phenolic content, total liquor colour, and sensory scores. Based on the obtained results, the influence of fermentation time on the quality of the product indicators can be assessed.2.2.5. Effects of varying the ratio Lactobacillus brevis (NCTH 24) to the mass of ingredient on the quality of Cascara tea The experimental samples were prepared according to 2.2.1, with variations in the ratio of Lactobacillus brevis (NCTH24) to the mass of the pulps: 0%, 5%, 10%, and 15%. The evaluation criteria for this experiment include total acid content, total phenolic content, total liquor colour, and sensory scores. Based on the obtained results, the impact of varying the Lactobacillus brevisratio on the quality of Cascara tea can be assessed.2.3. Physicochemical, microbial, and sensory evaluation methods2.3.1. Moisture contentMoisture content is determined using the TCVN 10788:2015 gravimetric method. The sample is ground into a fine powder, then dried at 105%u00b0C to 106%u00b0C for 3 hours %u00b1 5 minutes (ensuring a constant mass is achieved). The moisture content is calculated using the following formula: Where: G1 is the mass of the sample and the container before drying, G2 is the weight of the sample and the container after drying, G3 is the mass of the container.