The chemistry and sensory characteristics of new herbal tea‐based kombuchas

South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.

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Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Daun Matoa (Pometia pinnata)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i02.p05 ◽

2021 ◽

Vol 10 (2) ◽

pp. 212

Author(s):

Putu Liana Dewi ◽

Ni Luh Ari Yusasrini ◽

Ni Wayan Wisaniyasa

Keyword(s):

Antioxidant Activity ◽

Ash Content ◽

Processing Method ◽

Sensory Characteristics ◽

Total Flavonoids ◽

Drying Method ◽

Herbal Tea ◽

Oven Drying ◽

Crude Fiber Content ◽

Extract Content

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of matoa leaf herbal tea (Pometia pinnata) as well as to obtain the right processing method which produces matoa leaf herbal tea (Pometia pinnata) with the antioxidant activity and the best characteristics. The design used in this study was a Completely Randomized Design with the treatment of method processing consisting of 4 levels, method A (oven drying), method B (steaming and oven drying), method C (withening and roasting), and method D (steaming and roasting). This study was repeated 4 times to obtain 16 trial units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's test. The results showed that the processing method significantly affected the water content, crude fiber content, extract content in water, total flavonoids, total phenols, antioxidant activity, IC50, the sensory characteristics include color, aroma, taste and overall acceptance, and color objectively, but the treatment method has no significant effect on the ash content. The matoa leaf herbal tea with method A (oven drying) had the highest antioxidant activity and the best sensory characteristics with a water content of 8.46%, ash content of 4.64%, crude fiber content of 53.17%, extract content in water 5.25%, total flavonoids 0.87mgQE/g, total phenols 17.35mgGAE/g, antioxidant activity 87.50%, IC50 57.94ppm and color determination l, a, b (18.33: 12.02: 10.48) as well as yellowish color sensory characteristics, very typical aroma of matoa leaf herbal tea, taste rather bitter, and overall acceptance likes.

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Rooibos and honeybush phenolics as drivers of product development – impact on a sustainable South African herbal tea industry

10.1055/s-0037-1608028 ◽

2017 ◽

Author(s):

E Joubert

Keyword(s):

Product Development ◽

South African ◽

Herbal Tea ◽

Tea Industry

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EFFECT OF HERBAL TEA ON WEIGHT AND FITNESS OF ADULT

FLORA AND FAUNA ◽

10.33451/florafauna.v23i2pp267-271 ◽

2017 ◽

Vol 23 (2) ◽

Author(s):

ARCHANA SINGH ◽

TRAPTI SEN

Keyword(s):

Risk Factors ◽

Chronic Diseases ◽

Age Group ◽

Lifestyle Behaviors ◽

Herbal Tea

Herbal tea is full of many medicinal qualities. It’s claimed that they can help with everything from easing a cold and indigestion to fighting infection and nausea. Dietary and lifestyle behaviors among adolescents are risk factors for several chronic diseases in adulthood. The objective of the study is to evaluate the effect of Herbal Tea on weight and fitness. One hundred adolescents of age group 20-35 years in Agra district were selected and significant effects of herbal tea were observed on the health in youth.

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Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽

10.29141/2500-1922-2020-5-2-9 ◽

2020 ◽

Vol 5 (2) ◽

pp. 71-78

Author(s):

Ekaterina Minnikhanova ◽

Nataliya Zavorokhina ◽

Anna Gilina

Keyword(s):

Mutual Influence ◽

Raw Materials ◽

Sucrose Solution ◽

Complex Mixture ◽

The Body ◽

Sensory Characteristics ◽

Apple Pectin ◽

Low Calorie ◽

Functional Reserves ◽

Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

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