STUDIES ON GUAVA LEAF BASED HERBAL TEAY.P. BHOOMIKA, KIRANKUMAR GORABAL, ANIL ISHWAR SABARAD, V. KANTHARAJU AND SACHINKUMAR T. NANDIMATHAbstract In the present investigation the guava leaf based herbal tea was prepared by using 8 recipes which consisted, two levels of guava leaf powder (30 and 40 %), ginger powder (20 and 25 %), spice mixture (20 and 25 %) and three levels of lemongrass powder (15, 20 and 25 %). The green tea (Camellia sinensis) was used as a reference sample as a check. Significant differences were observed with respect to physicochemical and organoleptic quality parameters between the treatments. The chemical constituents viz., ascorbic acid, total phenolic content, total antioxidants and total flavonoids decreased from 105.54 to 96.82 mg/100g, 124.11 to 120.70 mg GAE/g, 90.19 to 89.43 per cent and 1301.80 to 1248.91 mg QE/100 g, respectively during the six months of storage period. The mean organoleptic scores decreased significantly from an initial value of 8.05 to 7.76 for colour and appearance, 7.83 to 7.54 for flavour, 7.70 to 7.42 for taste and 7.95 to 7.67 for overall acceptability with the advancement of storage period. The results of the organoleptic evaluation indicated that the guava leaf based herbal tea prepared with recipe containing 30 per cent guava leaf powder + 20 per cent ginger powder + 25 per cent lemongrass powder and 25 per cent spice mixture was found superior in their acceptability than other treatments. |