STUDIES ON DEVELOPMENT OF HERBAL TEA WITH INCORPORATION OF CORDIA DICHOTOMA

The aim of this dissertation is to deploy and develop Herbal tea with the incorporation of Cordia dichotoma, Ginger & Cinnamon to spread awareness about the health benefits of Cordia dichotoma and other ingredients. Various varieties of Herbal tea are present in the market but no one contains the Cordia dichotoma in it. It comes under the category of RTS product. An ethno medicinal important plant, Cordia dichotoma is practiced in indigenous systems of medicine and is popular among the various ethnic groups in India for the cure of a variety of ailments such as astringents, anthelmintic, diuretic, demulcent, anti-diabetic, and expectorant. Physico-chemical, sensory and economic analysis of raw materials and the final product was carried out. The process of making Herbal tea is followed by the drying of leaves. The leaves of Cordia dichotoma were dried in a hot air oven at 450C for 5-6 hours. All the ingredients such as Cordia dichotoma (leaves and fruit), Ginger, and Cinnamon, which are coarsely grounded are mixed together. After preparation of Herbal tea, proximate analysis has been done by AOAC 20th Ed 2016) Chapter no.4 method. The determined protein, fat, fiber, moisture, ash, and Energy value is 18.59, 8.9, 13, 6.6, 10.4 and 12.36 respectively. Micronutrients are also detected by method AOAC 20th Ed 2016. Ca, Fe, Zn, K, P, Mn, Cr, Mg, Na, Cu were present. A Sensory evaluation of the sample was carried out. Evaluation is done by the hedonic scale under the ten semi-trained judges. Parameters of the hedonic scale include Aroma, Color, Flavor, Taste, Mouth feel, after taste, overall acceptability is 7,8,8,9,9,9, and 8 respectively.