Efficacy of steaming, vacuum drying and stir-frying to total phenolic, flavonoid and organoleptic properties in butterfly pea flower (Clitoria ternatea) tea

Study focused on different variables in blanching, vacuum drying, stir-frying to the total phenolic, total flavonoid content and sensory characteristics in the dried frying herbal tea. Our results revealed that steaming at 100°C in 30 seconds, vacuum drying at 35°C under pressure -0.8 bar, stir-frying at 140°C in 6 minutes could manufacture one kind of herbal tea with the good organoleptic attributes while maintaining the best phenolic and flavonoid content. These findings provided useful information for producers in processing of clitoria ternatea to preserve potential sources of phytochemical elements for human consumption.