NUTRITIONAL AND SENSORY ASSESSMENT OF FUNCTIONAL TEA BLEND INCORPORATING MORINGA OLEIFERA LEAVES, CURCUMA LONGA, AND ZINGIBER OFFICINALE

Kamarun Munira Anha ()
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Kamarun Munira Anha: Department of Nutrition and Food Engineering, Daffodil International University, Daffodil Smart City, Birulia, Savar, Dhaka -1216, Bangladesh.

Malaysian Journal of Halal Research Journal (MJHR), 2024, vol. 7, issue 1, 38-43

Abstract: This study aims to develop and evaluate functional tea blends incorporating Moringa oleifera leaf, turmeric (Curcuma longa), and ginger (Zingiber officinale) powder. The study involved powder production through blanching, drying, and grinding the raw materials, followed by formulation of tea blends in varying proportions; FTB-1, FTB-2 and FTB-3 . The proximate analysis of the tea blends revealed distinct differences in moisture, ash content, crude fat, protein, crude fiber, and carbohydrate levels. FTB-1 showed a moisture content of 11.61%, ash content of 19.82%, crude fat of 1.44%, protein of 10.07%, crude fiber of 1.22%, and carbohydrates at 55.85%. FTB-2 had a moisture content of 11.49%, ash content of 20.64%, crude fat of 1.13%, protein of 9.58%, crude fiber of 1.56%, and carbohydrates at 55.60%. FTB-3 showed a moisture content of 12.38%, ash content of 19.35%, crude fat of 1.07%, protein of 10.73%, crude fiber of 1.85%, and carbohydrates at 54.63%. Functional properties, including pH levels, were within the slightly acidic range, enhancing the stability and flavor profile of the tea. Sensory evaluation indicated FTB-3 as the most preferred blend, scoring highest in color (7.94±0.77), aroma (7.8±0.68), flavor (8.06±0.73), and overall acceptance (7.91±0.74). Statistical analysis confirmed significant differences (p

Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:7:y:2024:i:1:p:38-43

DOI: 10.26480/mjhr.01.2024.38.43

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