Proximate and sensorial quality study of nutri blended herbal fruit tea Devi Y. Prabhabati1, Kshetri Pintubala4, Devi Yumnam Jamuna2, Ningombam Arti3, Premabati Ch.3, Bhupenchandra Ingudam3,*, Bishnoi S. R.45 1Krishi Vigyan Kendra, Chandel, ICAR, Manipur Centre, Manipur 2Standard College, Kongba, Imphal, Manipur 3ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India 4Krishi Vigyan Kendra, Tamenglong, ICAR-Research Complex for NEH Region, Manipur Centre, Manipur 5ICAR-IARI, New Delhi *Corresponding Author Email: ibhupenj@gmail.com
Online published on 19 April, 2024. Abstract Roselle-pineapple tea was formulated by using various locally available fruits and analyzed for proximate, phenolic, flavonoid content and antioxidant activities. The sensory quality for consumer acceptance of the fruit tea was analysed by hedonic scale. Roselle pineapple tea infusions contained high amount of total phenolic content of 664.9±0.31 mg GAE/100 g while flavonoid content of roselle-pineapple tea was recorded as 232.2±0.12 mg QE/100 gm. Higher antioxidant activity was shown by roselle-pineapple (460.0±0.2mg Ascorbic acid Equivalent/100 g sample) as compared to other fruit tea (129.7±0.07mg Ascorbic acid Equivalent/100 g sample). The fruit tea infusions also contained high vitamin C content. However, the present fruit tea infusions have shown high sensory quality and infusion time is also directly correlated with sensory quality of roselle pineapple tea. Top Keywords Antioxidant activity, Flavonoid content, Phenolic content, Roselle-pineapple. Top |