Vol. 12, Issue 6 (2023)

Author(s):
Gunjeshree Gond, Annu Verma and Oshin Pali

Abstract:
Spiced beverages are natural products with high value due to their natural antioxidant and antimicrobial properties. Hibiscus tea is a caffeine-free herbal tea made from the Roselle, scientifically known as Hibiscus sabdariffa L. Hibiscus tea contains high levels of antioxidants, such as flavonoids, which are beneficial to our hearts and bodies. To improve the processing of Hibiscus sabdariffa calyces into drinks, the calyces were dried and packaged in tea bags under conditions that preserved desirable contents such as anthocyanins, vitamin C, protein and minerals. The current study was designed to develop Hibiscus tea blended with spices in order to take advantage of the potential health and processing benefits of this crop. A research experiment was conducted at the laboratory of Vegetable Science Department, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). From the research it was found that ascorbic acid content decreased during storage period of 90 days. The data revealed that the maximum ascorbic acid concentration was recorded in T₁ (17.63 mg/100 ml) at 0 day and decreased with storage period, with the value decreasing to (17.59 mg/100 ml) at 90 days. Anthocyanin content show decreasing trend during storage period. T₇ had the highest value (1.30 mg/100 ml) which decreased from (1.30 mg/100 ml to 1.25 mg/100 ml) at 0 to 90 days.