Evaluation of physico-chemical and organoleptic properties of value added moringa green tea

Abstract

The study was carried out to prepare the value added moringa green tea blended with herbs and spices with the objective to assess the physico-chemical and organoleptic properties of the green tea. The experiment was conducted in Post-harvest Technology Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. The experiment was conducted in Completely Randomized Design (CRD), with nine treatments and three replications. Based on the results of assessment, it was concluded that the treatment T7 (Moringa Leaves 90% + Cardamom 10%) has performed best in terms of physico-chemical properties viz., moisture (5.10%), ash (9.87%), fat (3.05%), protein (22.35%), carbohydrate (59.63%), energy (355.57kcal), vitamin C (24.05mg/100g). On the basis of sensory evaluation, treatment T7 (Moringa Leaves 90% + Cardamom 10%) was found most acceptable in terms of organoleptic properties viz., colour (8.7), taste (8.7), flavour (9.0), aroma (8.7), overall acceptability (8.7).