Development and assessment of functional properties of green tea incorporated with curry leaves and moringa leaves

Abstract

Moringa and curry leaves are steam blanched at 95 °C for 10 minutes, then dried in a cabinet dryer at 60 °C for 5 hours to create a developed green tea. Then the developed green tea made by the incorporation of the dried curry leaves and dried moringa leaves in green tea. Developed green tea sample has proximate content the moisture content (4.63%), Ash content (6.66%), Fat (1.46%), Protein (21.68%) and Carbohydrates (65.59%), Calcium content (1469.12 mg/100g), Vitamin C (56.14 mg/100g). Then phytochemicals in tea such as total phenol content (98.60 mg/g), total flavonoids content (68.53 mg/g). The functional properties of the developed green tea as the Antioxidant activity (90.26%), WAC (24.36%), Solubility (52.17%), Emulsion capacity (38.57%) and emulsion stability (43.08%). The developed green tea infusion carry out at temperature 75-85°C in 100ml of water for the different time interval such as 3min, 6 min and 9 min in that the 9 min selected on the basis of high nutritional content. The 9 min. dipping of tea bags shows result as ash content (1.72%), Calcium content (3.80 mg/100ml), Vitamin C (9.53 mg/100ml) and antioxidant activity (78. 04%). Phytochemicals of the developed green tea infusion for 9 min dipping in that total phenol content (65.93 mg/ml) and total flavonoids content (35.32 mg/ml).