Vol. 12, Issue 11 (2023)

Author(s):
Nakka Mamatha, M Sreenivas, P Prasanth, K Kaladhar Babu and P Gouthami

Abstract:
The present investigation entitled “Quality and organoleptic properties of green tea blended with four different flower petals” was carried out in the Floriculture Laboratory, College of Horticulture, Rajendranagar, Hyderabad, from March 2023 to May 2023. The petals of different flowers like Hibiscus rosa-sinensis, Rosa bourboniana, Cassia auriculata and Clitoria ternatea were collected and placed in a hot air oven at 60℃ for a duration of 2-3 hours. Green tea and various flower petals were blended in accordance with the designated treatment combinations. The experiment was carried out with Completely Randomized Design (CRD) with nine treatments. The data was subjected to statistical analysis for biochemical parameters, viz., moisture percentage, total anthocyanin content (mg L^-1), antioxidant activity (% inhibition), total phenolics content (mg g^-1 GAE) and organoleptic scoring. The results related to biochemical parameters indicated that, among the different herbal teas, the treatment T₄ (1-part green tea + 3-parts Clitoria ternatea) recorded the minimum moisture content (6.80%). While, T₁ (1-part green tea + 3-parts Hibiscus rosa-sinensis) was found to be best with total anthocyanin content (47.95 mg L^-1), antioxidant activity (92.39%), and total phenolics content (126.24 mg/100g). In respect to organoleptic scoring, T₁ (1-part green tea + 3-parts Hibiscus rosa-sinensis) registered the highest color score (7.97), whereas T₄ (1-part green tea + 3-parts Clitoria ternatea) recorded the highest score for flavor (7.73), taste (7.90) and overall acceptability (7.53).