Production and Quality Evaluation of Herbal Tea Mixtures from Phyllanthus Debilis, Osbeckia octandra, and Artrocarpus heterophyllus Leaves
DOI:
https://doi.org/10.32734/sumej.v6i3.11897Keywords:
Herbal tea, Quality parameters, Sensory attributesAbstract
Abstract.
Introduction: This study investigated the acceptability and quality of herbal tea mixtures prepared using Phyllanthus debilis, Osbeckia octandra, and Artrocarpus heterophyllus leaves powders in different proportions. Preference for different sensory attributes of tea samples was evaluated using thirty untrained panelists. Proximate composition, tea quality parameters, and microbial counts of tea samples were evaluated as per AOAC and ISO standard methods. The amount of major and trace minerals was evaluated using atomic absorption spectrophotometer. Results revealed that dark-colored samples were much preferred by the consumers. A significant positive correlation (r=0.920) showed among redness (a*) of teas and color preference. Yet, the overall preference was reduced in more bitter and astringent samples. Overall acceptability scores highest for A. heterophyllus tea (M9), yet the color preference was highest in P. debilis tea (M8) and mix of P. debilis and O. octandra (M4). The tea samples were rich in nutrients, yet crude fiber and moisture contents exceed the required maximum limits. Heavy metal concentrations and microbial counts lay within the standard limits. This study showed mixing herbs can enhance the acceptability and quality of herbal infusions. With such optimizations, these novel tea mixtures can thrive commercially in the tea market.
Keywords: Herbal tea, Quality parameters, Sensory attributes
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