Vol. 11, Issue 8 (2022)

Author(s):
Vyshali P, V Sudha Vani, K Venkata Subbaiah, RV Sujatha, K Uma Krishna and V Sekhar

Abstract:
The present investigation entitled “Studies on guava leaf based herbal tea” was conducted at Post Harvest Technology, College of Horticulture, Dr. Y.S.R Horticultural University, AP in a Completely Randomized Factorial Design with two factors at unequal levels and replicated thrice. Guava leaves, lemon grass, mint leaves, moringa leaves, tulsi leaves and curry leaves are dried using cabinet tray dryer. These dried powders are made into different blends in different proportions and green tea used as control. The physico-chemical parameters of the guava leaf based herbal tea powder was evaluated at monthly intervals up to 90 days of storage period. The treatment combination (T₉) 50% guava leaf powder + 10% lemon grass + 10% mint powder + 5% moringa leaf powder + 5% basil leaf powder + 20% curry leaf powder performed well in terms of phenol content (111.90 mg GAE g^-1), antioxidant activity (90.33%) whereas (T₁₀) 100% guava leaf powder (121.37 mg 100 g-1) recorded the highest ascorbic acid content.