FORMULATION OPTIMIZATION OF MINT FLAVORED HERBAL TEA MADE FROM SAMBONG (BLUMEA BALASIMAFERA L.), PANDAN (PANDANUS AMARYLLIFOLIUS L.) AND AVOCADO (PERSEA AMERICANA L.) LEAVES USING RESPONSE SURFACE METHODOLOGY

Reciel Ann B Tanaid, Ann Myril Chua Tiu
Cebu Technological University,

Abstract

There is growing interest in drinking tea all over the world, which could be connected with antioxidative activity to fight the harmful influence of environmentally generated free radicals. Custom nutrient premixes are ways to make a beverage product unique which mostly includes herbal medicines as its ingredients.  This paper assessed the sensory qualities and optimization for the herbal tea made by incorporation of dried sambong, pandan and avocado leaves. A mixture design was employed in the study and was analyzed using STATISTICA software. Results show that higher percentage of avocado leaves in the mixture increased the acceptability ratings on the product’s attribute. On the other hand, addition of higher amount of sambong leaves in the mixture reduced the acceptability of the tea. The optimum formulation at 88% avocado leaves, 6% sambong and 6% pandan show high acceptability scores. The results for consumer test imply that there is a market potential for the formulated mint-flavored herbal tea paving the mixture of three traditional medicinal herbs, avocado, sambong and pandan to provide consumers with a product which targets on wellness.


Published
2019
How to Cite
TANAID, Reciel Ann B; TIU, Ann Myril Chua. FORMULATION OPTIMIZATION OF MINT FLAVORED HERBAL TEA MADE FROM SAMBONG (BLUMEA BALASIMAFERA L.), PANDAN (PANDANUS AMARYLLIFOLIUS L.) AND AVOCADO (PERSEA AMERICANA L.) LEAVES USING RESPONSE SURFACE METHODOLOGY. Journal of Agriculture and Technology Management, [S.l.], v. 22, n. 1, p. 68-75, dec. 2019. ISSN 2599-4980. Available at: <http://jatm.ctu.edu.ph/index.php/jatm/article/view/276>. Date accessed: 16 june 2021.