Blended tulsi-drumstick herbal tea: Quality and organoleptic properties

Abstract

Background: Herbal tea is consumed as a refreshing drink for its health benefits and potential therapeutic properties. Herbs such as tulsi and moringa are rich in phenols and antioxidants, which offer several health benefits. Methods: This investigation was carried out during 2019-20, the leaf samples were collected from the field at the college campus. Tulsi and moringa leaves were cleaned and dried by using tray drier, blended in different proportions with green tea. The blended herbal tea powder was assessed for moisture, water activity, TSS, phenols and antioxidants. Tea was prepared from these blends and organoleptic analysis was carried out. Result: The moisture content, water activity, TSS, phenols and antioxidants ranged from 7.30±0.058 - 8.70±0.035%, 0.24±0.00- 0.34±0.00, 4.41±0.006g - 8.52±0.006a⁰B, 60.84±0.00h 125.08±0.0058amg GAE 100g-1, 89.16±0.0126i - 93.47±0.100a%, respectively. All the herbal tea samples were in organoleptically acceptable range.