Development of Buckwheat Tea Product for Value Addition
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Abstract
This research aimed to develop a tea product from buckwheat grown in Bo Kluea District, Nan Province. The study focused on identifying the optimal temperature and time for roasting buckwheat seeds and examined the roasting time, tea bag weight, and steeping time in hot water. The results indicated that roasting buckwheat seeds at 180 °C for 20 and 30 minutes produced better color, aroma, flavor, texture, and overall consumer preference compared to roasting at 160°C. Consumers favored the sample roasted for 20 minutes with a weight of 5 grams per tea bag and a steeping time of 10 minutes, as it yielded the best color, aroma, flavor, and tea concentration. The physical analysis of roasted buckwheat showed a light brown-yellow color. The chemical analysis of the tea made from 5 grams of roasted buckwheat seeds per 100 milliliters of water revealed an antioxidant content of 0.343 mg/100 mg and a total flavonoid content of 0.922 mg/ 100 mg, with no caffeine detected. The consumer acceptance test indicated a moderate level of acceptance by Hedonic 9-point scale method, with average scores for appearance, color, aroma, flavor, tea concentration, and overall preference being 6.97, 7.18, 6.92, 7.00, 6.95 and 7.08, respectively. Moreover, 94.74% of consumers expressed interest in purchasing the tea, suggesting that buckwheat tea has the potential to be marketed in the future.
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สุทธกานต์ ใจกาวิล, พิชญ์นันท์ กังแฮ, วิชญ์ภาส สังพาลี, จักรพงษ์ กางโสภา, เนตรนภา อินสลุด. ศักยภาพของบักวีตในการเป็นปุ๋ยพืชสดเพื่อปรับปรุงบำรุงดิน. วารสารเกษตรพระวรุณ. 2568;22(1):103-110.