Abstract

Parsley is a widely cultivated and used herb. Dried parsley leaves have different valuable phytochemical constituents. Objective of this study focused on the effect of blanching temperature and time; heat pump drying temperature and storage condition to total phenolic content and sensory score of the dried parsley (Petroselinum crispum) tea. Results showed that P. crispum should be blanched in hot water 100°C at 5 sec in ascorbic acid 1.0% and then being dried by heat pump dryer at 50°C until 15% moisture. The final herbal tea could be preserved under vacuum in PET/AL/PE bag at 4°C to maintain total phenolic content for 12 months.