Scribd
Upload
2 views2 pages

Herbal Tea Blend: Quality & Benefits

This study developed a functional herbal tea blend from Hibiscus sabdariffa, Cinnamomum verum, and Curcuma longa, assessing nine ratios for quality and consumer preference. Blend 4, consisting of 80% H. sabdariffa, was favored for its sensory attributes and confirmed to contain key bioactive compounds. The findings support using local botanicals for health-promoting beverages, with recommendations for further research on product stability and clinical validation.

Uploaded by

abukinan0100
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
2 views2 pages

Herbal Tea Blend: Quality & Benefits

This study developed a functional herbal tea blend from Hibiscus sabdariffa, Cinnamomum verum, and Curcuma longa, assessing nine ratios for quality and consumer preference. Blend 4, consisting of 80% H. sabdariffa, was favored for its sensory attributes and confirmed to contain key bioactive compounds. The findings support using local botanicals for health-promoting beverages, with recommendations for further research on product stability and clinical validation.

Uploaded by

abukinan0100
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

ABSTRACT

This study evaluated the formulation and quality characteristics of a functional herbal tea

blend produced from Hibiscus sabdariffa (Roselle), Cinnamomum verum (Cinnamon), and

Curcuma longa (Turmeric). The aim was to develop a nutritionally beneficial,

organoleptically acceptable, and phytochemically rich beverage using locally available

botanicals.

Nine blend ratios were formulated and assessed for their physicochemical properties,

phytochemical constituents, and sensory attributes. Sensory evaluation revealed that Blend

4 (80 percent H. sabdariffa, 10 percent C. verum, 10 percent C. longa) achieved the highest

mean scores for color, aroma, taste, flavor, and overall acceptability, indicating strong

consumer preference.

Phytochemical screening of Blend 4 confirmed the presence of key bioactive compounds

including flavonoids, phenols, alkaloids, tannins, terpenoids, steroids, saponins, cardiac

glycosides, carbohydrates, and anthraquinones. Physicochemical analyses showed

acceptable quality standards, with low moisture content (1.73 percent), total ash (6.75

percent), and extractive values of 6.60 percent (water-soluble) and 5.40 percent (alcohol-

soluble), suggesting good stability and storage potential.


The findings demonstrate that Blend 4 best meets the aim and objectives of the study by

combining desirable sensory qualities with a rich phytochemical profile. The results

support the utilization of indigenous plant resources in the development of natural, health-

promoting beverages. Further studies are recommended on shelf-life, stability, and clinical

validation to enhance product standardization and commercial potential.

Keywords: Hibiscus sabdariffa, Curcuma longa, Cinnamomum verum, Herbal tea,

Phytochemical screening, Sensory evaluation, Functional beverage.

You might also like