FORMULATION AND DEVELOPMENT OF STRESS-RELIEVING HERBAL TEA
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Authors
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MANJULA KOLA, KALYANI BANDI
Professor, Food Science and Nutrition, Department of Home Science, Sri Venkateswara University, Tirupati, Andhra Pradesh, India
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KALYANI BANDI
Professor, Food Science and Nutrition, Department of Home Science, Sri Venkateswara University, Tirupati, Andhra Pradesh, India
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PARAVASTHU LEELAPRIYANKA
Professor, Food Science and Nutrition, Department of Home Science, Sri Venkateswara University, Tirupati, Andhra Pradesh, India
Keywords:
Evaluation, Herbs, Standardization, Stress and TeaAbstract
The aim of the recent study was conducted in the year 2022 to formulate and develop stress relieving herbal tea with a combination of various herbs and spices. Formulated herbal tea was evaluated by organoleptic evaluation protocols. The sensory evaluation was done on 5 point scale of ‘like very much’ to ‘dislike very much’ by the untrained and semi trained panel members to know the acceptability of herbal mix by all groups. A randomized method was employed inthe distribution of samples. Formulation of herbal tea with various compositions considered for further analysis.The sensory scores obtained for the herbal tea mix (code-199) were 4.23 for flavor, 4.06 for aroma, 3.96 for color, 4.43 for aftertaste, 3.86 for astringency and 4.33 for overall acceptability. The sample code 199 was found most acceptable among other samples. whereas with respect tocode [316], scores were obtained against the flavour it was 2.86 followed by aroma (2.73) colour (3.66), aftertaste (2.80), astringency (2.33) and overall acceptability (3.00). The sample code 316 was found least acceptable.
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