ABSTRACT

An attempt was made to develop tea from Himalayan Rhododendron arboreum flower petals with different proportions of Tulsi and mint by two methods i.e. boiling method and infused method. Developed samples were subjected to sensory evaluation for taste, odour, flavour, colour and overall acceptability using 9-point hedonic scale through a panel of 50 untrained members. There was found to be a significant (at 5 % level) difference between all the four attributes among all treatments. The sensory analysis revealed that by boiling method, the most acceptable treatment was the tea with 4 gm of Rhododendron with 0.5 gm of Tulsi i.e. TBT1. Among treatment based on different proportions of mint, the treatment TBM1 (0.5 gm of mint and 4 gm of Rhododendron) was most acceptable. By infusion method, the most acceptable treatment was the tea with 3 gm of Rhododendron with 0.5 gm of Tulsi i.e. TIT1. Among all treatments based on different proportions of mint, the treatment TIM1 (0.5 gm of mint and 3 gm of Rhododendron) was most acceptable. The total flavonoid analysis revealed that was flavonoid content was highest in the treatments TIT1 i.e. with 0.5 gm Tulsi and 3 gm Rhododendron (12.27 mg Quercetin Acid Equivalent) and was found to be lowest in the treatments TIM1 i.e. with 0.5 gm mint and 3 gm Rhododendron (4.38 mg Quercetin Acid Equivalent). Keywords: Rhododendron arboreum, anti-diabetic, anti oxidant, flavonoids, sensory evaluation
Publication date: 01/07/21

https://www.ijbpas.com/pdf/2021/July/MS_IJBPAS_2021_5510.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.7.5510