Development and Quality, Chemical and Sensory Evaluation of Nutritive Herbal Blend: Quality, Chemical and Sensory Evaluation of Nutritive Herbal Blend

Shanza Manzoor; Muhammad Shahbaz; Muzaffar Ali Khan; Nighat Raza; Muhammad Sibt-E-Abbas; Hammad Naeem; Muhammad Hammad Ul Hassan; Ushna Momal; Ahmed Mujtaba; Tahira Batool Qaisrani

doi:10.54393/df.v5i03.140

Authors

Shanza Manzoor Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Muhammad Shahbaz Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Muzaffar Ali Khan Department of Microbiology and Molecular Genetics, Bahauddin Zakariya University, Multan, Pakistan
Nighat Raza Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Muhammad Sibt-E-Abbas Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Hammad Naeem Post-Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Muhammad Hammad Ul Hassan Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Ushna Momal Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Ahmed Mujtaba Department of Food Sciences and Technology, Hamdard University, Islamabad, Pakistan
Tahira Batool Qaisrani Department of Agricultural Engineering and Technology, Ghazi University, Dera Ghazi Khan, Pakistan

DOI:

https://doi.org/10.54393/df.v5i03.140

Keywords:

Herbal Blend, Antioxidant, Physiochemical Analysis, Consumer Acceptability

Abstract

Herbal blends have obtained popularity due to their health benefits, good fragrance and antioxidant capacity. Herbal tea is a famous drink due to its low cost, attractive taste and aroma. Objectives: To assess the nutritional properties of herbal blends and to develop an herbal blend using locally available herbs. Methods: The developed herbal blend was 40% rose, 15% lemongrass, 15% Tulsi leaves, 10% cinnamon, 10% ginger and 10% fennel. Rose, Tulsi and lemongrass leave was dried in a hot air oven. All ingredients were ground. Then this prepared ground herbal mixture was subjected to proximate analysis for moisture, ash content, crude protein, crude fat and crude fiber. Afterwards, physiochemical and sensory tests of prepared tea were done to check the pH, colour and sensory evaluation of the tea. Then the developed tea was subjected to phytochemical and antioxidant activity assays to check total phenolic contents and 1,1-Diphenyl-2-picrylhydrazyl. Proximate analysis and physiochemical analysis of the product were done at regular intervals. Results: Sensory characteristics and consumer acceptability of mixed herbal blends as tea alternative was evaluated through the hedonic survey. Sensory scores were higher for the prepared herbal blend as compared to the control. Conclusions: It was concluded that the developed herbal blend possessed significant nutritional value and antioxidant activity, making it an attractive alternative to tea. Its pleasant taste and ability to stay stable over time indicate that herbs can be used to make healthy, inexpensive drinks. Further studies are required to enhance its functional applications.

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