Studies on standardization, quality assessment of herbal tea with incorporated moringa olefera leaf powder

Abstract

The present investigation was aimed to development of herbal tea with incorporation of different proportions moringa olefera leaf powder. To standardize the processing technology and analyze the characteristics of herbal tea viz., chemical and sensory characteristics of herbal tea. The formulation was carried out using moringa olefera leaf powder, basil, lemon grass and tea powder in Preparation of herbal tea. Different formulation was made with variation in moringa olefera leaf powder level from 0 to 50% for T0, T1, T2, T3 and T4 respectively. Prepared herbal tea then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that herbal tea prepared with supplementation of 50% moringa olefera leaf powder (T1) secured highest score (i.e. 8.0) was superior as compared to rest of samples. It was found that moringa olefera leaf powder prepared with moringa olefera was rich source of proteins. Thus, moringa olefera can be well utilized as a functional ingredient for preparation of herbal tea with good nutritional and medicinal value