Assessment of Anthocyanin Content and Consumer Acceptability of Dried Rose Herbal Tea Blended Infusions
K Sruthi *
Department of Floriculture and Landscape Architecture, College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad – 500030, Telangana, India.
K Kaladhar Babu
Department of Floriculture and Landscape Architecture, S.K.L.T.S.H.U, College of Horticulture, Rajendranagar, Hyderabad – 500030, Telangana, India.
K Venkata Laxmi
Department of Fruit Science, S.K.L.T.S.H.U, College of Horticulture, Malyal, Mahabubabad, Telangana, India.
G Jyothi
Department of Floriculture and Landscape Architecture, Horticultural Research Station, Kondamallepally, Nalgonda – 508001, Telangana, India.
S Praneeth Kumar
Floricultural Research Station, Rajendranagar, Hyderabad, Telangana, India.
*Author to whom correspondence should be addressed.
Abstract
Tea is a famous beverage that is used all over the world because of its refreshing characteristics. Herbal teas have recently gained popularity due to their therapeutic and antioxidant effects. The present investigation was carried out at Floriculture Laboratory, College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad during the year 2022-23. The experiment was laid out in Completely Randomized Design (CRD) with seven treatments and each replicated thrice. They were evaluated for the antioxidant activity, total phenols, anthocyanin content and sensory analysis at period of 0, 30, 60, 90 days of storage. The study revealed that among different herbal teas, T1 (Dried rose petals- Control) found to be best with total anthocyanin content (19.56 mg.L-1). Antioxidant activity and total phenolics content was recorded highest in treatment T4 (Dried rose petals and dried tulasi leaves in 1:1) with (92.70 %) and (140.68 mg.100g-1 GAE) respectively. In respect with organoleptic scoring, T2 (Dried rose petals and dried lemon grass in 1:1) was found to be best with flavor (8.50), taste (8.25), overall acceptability (8.60) and T1 (Dried rose petals- Control) showed highest score (8.60) for colour.
Keywords: Dried rose herbal blends, tea infusions, bio-chemical parameters, sensory analysis