Sensory and Nutritional Characterization of Rose and Hibiscus Infused Floral Tea
Mohit Sahore
Department of Food Technology, Mata Gujri College Fatehgarh Sahib, India.
Jujhar Singh
*
Department of Agriculture, Mata Gujri College Fatehgarh Sahib, India.
Ajay Singh
Department of Food Technology, Mata Gujri College Fatehgarh Sahib, India.
Rohit Sharma
Department of Agriculture, Mata Gujri College Fatehgarh Sahib, India.
*Author to whom correspondence should be addressed.
Abstract
Rose and hibiscus teas are widely consumed herbal infusions appreciated for their color, aroma and health benefits. The presented study aims to develop tea using hibiscus and roses as well to evaluate the physicochemical, antioxidants and sensory attributes of teas made from rose and hibiscus. 10 samples of different formulations of hibiscus and rosy infused floral tea were prepared viz, T1(Hibiscus + Water), T2 ( Hibiscus + Sugar + Water), T3( Rose + Water), T4( Hibiscus + Sugar + Lime + Water), T5(Hibiscus + Sugar + Lime + Rose + Water), T6( Rose + Water + Sugar + Lime), T7( Hibiscus + Sugar + Water), T8( Rose+ Sugar + Water), T9( Hibiscus + Water + Lime), T10( Rose + Lime + Water). They were Statistically analyzed using CRD analysis. The samples were analyzed for TSS (Total Soluble Solids), pH, Ascrobic acid, Antioxidant, Titrable acidity and Total Phenolic Content. The highest TSS was observed in Sample I was 10.330 Brix while the highest pH was found in sample G was 6.26%, the highest value of Ascorbic acid in sample F was 0.6mg/100g, the highest value of Antioxidant in sample E was 98.4%, the highest value of Titrable acidity in sample E (Rose + Sugar + Water + Lime + Hibiscus) was 6.40%, the highest value of Total phenolic Content in sample D was 3.07. Overall, the best sample was E with an Overall acceptability Score is 8.0 owe to the combination of hibiscus and citric acid.
Keywords: Rose, hibiscus, tea, nutrition, taste