Page 361 - Demo

SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 365 Regarding total liquor colour, the non-sterilised sample had the highest total liquor colour, likely due to microbial growth altering the colour. Using 5% NaCl maintained a reasonable total liquor colour, creating aesthetic and sensory appeal. The sample treated with 0.02% NaClO displayed a significant decrease in total liquor colour, likely due to the oxidation of the phenolics compound, causing colour changes. These results indicate that selecting an appropriate sterilisation method is essential for improving product quality and physiochemical and microbial results. Among the tested conditions, 5% NaCl balanced physicochemical and microbial results while enhancing sensory quality and was chosen for the next experiment. While 0.02% NaClO was effective for sterilising, it negatively affected the chemical composition of Cascara tea and then decreased the quality. The results above are consistent with the research by N. Roz%u00e9s et.al in 1996 [8] (pp. 839%u2013843), T Yu-fang et.al in 2005 [9] (pp. 553%u2013557), Fan-Zhen liang et.al in 2007 [10].3.2. Effects of varying glucose concentration on the quality of Cascara tea(a)