Fermentation and Drying Effects on Physical Properties, Theaflavins, Caffeine, and Sensory Acceptability of Psidium guajava Drink

Abstract

Fermentation is a critical step in producing Psidium guajava drinks, impacting the quality of the final product. This study follows traditional black tea fermentation methods and examines how drying, which enhances sensory qualities and preserves the product, influences the outcome. However, it is important to note that, according to the Food Regulations 1985 (Regulation 260), only products made from Camellia sinensis leaves can be labeled as "tea". This research explores the effects of two fermentation periods (14 and 21 days) and two drying methods (oven and microwave) on the physical properties, theaflavin content, caffeine levels, and sensory characteristics of Psidium guajava drinks. The goal is to provide insights into optimizing fermentation and drying conditions to improve product quality and contribute to the field of product development.