Paper
Optimization and Quality Assessment of Low-Calorie Herbal Health Tea Sweetened with Stevia (Stevia Rebaudiana)
- Authors:
- Akhilesh Verma; Alpana Singh
- Abstract
- The acceptance of low-sugar foods is gaining momentum due to increased awareness of the nutritional and health benefits. Hence, sensorily acceptable low-calorie herbal health tea sweetened with stevia was developed, optimized and assessed for various quality parameters. Herbal tea was optimized as 14.81% Stevia leaves, 8.67% lemongrass leaves, 46.29% Arjuna bark, 9.25% cinnamon and 20.98% Safflower petals. It is recommended that 1.62 g of the tea formulation is appropriate to make 100 ml of tea infusion. The herbal tea formulation contains 9.87-10.99% protein, 21.90-22.55% ash, 42.0-44.7% carbohydrates, 56.75-69.36 mg/100 g P, 259-291 mg/100 g Ca, 22.19-25.88 mg/100 g Fe, 0.80-1.14 mg/100 g Cu, 0.94-0.99 mg/100 g Zn, 3.58-6.63 mg/100 g Mn and 26.4-34.32 mg/100 g ascorbic acid. Bright, sparkling and clear infusion of brown colour with pleasant aroma and taste was obtained from the optimized herbal tea formulation. Microbial quality of the product packed in aluminum foil bag was well for up to 3 months of storage at ambient temperature.
- Keywords
- Herbal Tea; Stevia (Stevia rebaudiana); Safflower (Carthamus tinctorius); Arjuna (Terminalia arjuna); Cinnamon (Cinnamomum zeylanicumsss); Lemongrass (Cymbopogan flexuosus).
- StartPage
- 134
- EndPage
- 137
- Doi