Authors :
K. Venkat Ramana; Dr. Anil B.
Volume/Issue :
Volume 8 - 2023, Issue 7 - July
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://tinyurl.com/yjf7663t
DOI :
https://doi.org/10.5281/zenodo.8177384
Abstract :
Guava plants are attractive and produce
delicious, sweet fruits. The aim of the research study was
to "Development and Quality Evaluation of Tea with
Guava Leaves", Tea was prepared from guava leaves
and evaluated its Sensory analysis, proximate analysis
and micronutrient composition. To prepare guava leaf
tea, both ripened and un-ripened leaves were collected,
washed, and dried. The leaves were then boiled and
added additional ingredients such as jaggery, cloves,
ginger, and fennel seeds. The resulting tea was evaluated
for sensory attributes including aroma, appearance,
texture, taste, mouth feel, and overall acceptability with
5-point hedonic scale rating. Statistical analysis of the
sensory data showed that Sample B ripened leaves
generally received higher scores across all attributes
compared to Sample A un-ripened leaves, indicating a
potentially better sensory experience. The nutritional
analysis of the tea revealed that it provided a moderate
amount of energy (372.22 kcal/100g), protein (1.12
g/100g), fat (0.58 g/100g). Carbohydrates were the main
component contributing 90.63 g/100g. The tea was also
found to be a good source of calcium (18 g/100g) and
vitamin C (228.3 mg/100g), essential for bone health and
immune support. The microbial parameters analyzed,
the Total Bacterial count and Coliform Count were
within acceptable limits, and the presence of Escherichia
coli (E. coli) was absent, which indicating satisfactory
hygiene standards. Guava leaves are known for their
medicinal properties and have been traditionally used
for treating various health conditions. The major
flavonoid found in guava leaves is quercetin, which
exhibits numerous beneficial effects, including
antiproliferative and antimicrobial activities.
Keywords :
Guava leaves, Herbal Tea, Sensory analysis, proximate analysis and microbial analysis.
Guava plants are attractive and produce
delicious, sweet fruits. The aim of the research study was
to "Development and Quality Evaluation of Tea with
Guava Leaves", Tea was prepared from guava leaves
and evaluated its Sensory analysis, proximate analysis
and micronutrient composition. To prepare guava leaf
tea, both ripened and un-ripened leaves were collected,
washed, and dried. The leaves were then boiled and
added additional ingredients such as jaggery, cloves,
ginger, and fennel seeds. The resulting tea was evaluated
for sensory attributes including aroma, appearance,
texture, taste, mouth feel, and overall acceptability with
5-point hedonic scale rating. Statistical analysis of the
sensory data showed that Sample B ripened leaves
generally received higher scores across all attributes
compared to Sample A un-ripened leaves, indicating a
potentially better sensory experience. The nutritional
analysis of the tea revealed that it provided a moderate
amount of energy (372.22 kcal/100g), protein (1.12
g/100g), fat (0.58 g/100g). Carbohydrates were the main
component contributing 90.63 g/100g. The tea was also
found to be a good source of calcium (18 g/100g) and
vitamin C (228.3 mg/100g), essential for bone health and
immune support. The microbial parameters analyzed,
the Total Bacterial count and Coliform Count were
within acceptable limits, and the presence of Escherichia
coli (E. coli) was absent, which indicating satisfactory
hygiene standards. Guava leaves are known for their
medicinal properties and have been traditionally used
for treating various health conditions. The major
flavonoid found in guava leaves is quercetin, which
exhibits numerous beneficial effects, including
antiproliferative and antimicrobial activities.
Keywords :
Guava leaves, Herbal Tea, Sensory analysis, proximate analysis and microbial analysis.
