National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Herbal tea is often combined to create delicious taste with unique flavours and mainly enjoyed as a natural caffeine-free alternative to standard teas. In the present study, curry leaves based herbal tea were developed with the combination of moringa, amla, ginger, celery and sweet basil. The selected spices and herbs were subjected to drying conditions to obtain maximum retention of bioactive compounds. All the selected spices and herbs were dried by cabinet tray drying method to attain a brittle texture for easy blending. The herbal combination developed was packed as dip tea bags. Total phenols, total flavonoids, total antioxidant activity, tannin, ascorbic acid, iron and organoleptic characteristics were investigated by standard methods. Results indicated that the herbal tea combination exhibited highest total phenol content (85.59 mg GAE/g), total flavonoid content (19.38 mg QE/g), total antioxidant activity (6.27 g/100g), tannin content (60.77 mg tannic acid/g), ascorbic acid content (1.88 g/100g) and iron content (55.80 mg/100g) than commercial green tea. Organoleptic evaluation revealed that the combination of 50 per cent of curry leaves, 20 per cent of amla, 10 per cent of moringa and dry ginger and 50 per cent of celery and sweet basil based herbal tea had highest overall acceptability and therefore curry leaf based herbal tea can be used as an alternative to commercial green tea with varying health benefits.
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