Articles
Development of nutritionally rich moringa fortified herbal tea
Article number
1394_5
Pages
37 – 42
Language
English
Abstract
The present study was carried out in Meat Technology Research Group, Bhabha Atomic Research Centre, Mumbai, Maharashtra and Pt.
Kishori Lal Shukla College of Horticulture and Research Station, Rajnandgaon (C.G.), Faculty of Horticulture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh) during 2019-2020. The Moringa blend of fortified herbal tea standardised in 1 kGy with T7 Moringa herbal tea with lemon grass (per 2 g) (tea 750 mg (37.5%), Moringa powder 400 mg (20%), stevia 100 mg (5%), lemon grass 750 mg (37.5%) and the other one is T12 Moringa herbal tea with cardamom (per 2 g) (tea 750 mg (51.5%), Moringa powder 500 mg (34.5%), stevia 100 mg (7%), cardamom 100 mg (7%). For the sensory attributes 13 combinations of Moringa herbal tea are prepared and selected the 2 best combinations (i.e. lemon grass and cardamom).
Kishori Lal Shukla College of Horticulture and Research Station, Rajnandgaon (C.G.), Faculty of Horticulture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh) during 2019-2020. The Moringa blend of fortified herbal tea standardised in 1 kGy with T7 Moringa herbal tea with lemon grass (per 2 g) (tea 750 mg (37.5%), Moringa powder 400 mg (20%), stevia 100 mg (5%), lemon grass 750 mg (37.5%) and the other one is T12 Moringa herbal tea with cardamom (per 2 g) (tea 750 mg (51.5%), Moringa powder 500 mg (34.5%), stevia 100 mg (7%), cardamom 100 mg (7%). For the sensory attributes 13 combinations of Moringa herbal tea are prepared and selected the 2 best combinations (i.e. lemon grass and cardamom).
Publication
Authors
B.S. Asati
Keywords
moringa, tea, blend
Groups involved
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