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Analysis Study Research Paper | Food & Nutrition | India | Volume 12 Issue 5, May 2023 | Popularity: 5.4 / 10

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Development of Herbal Blue Tea from Mixture of Clitoria Ternatea L. flower?s and Zingiber Officinale Powder by using Drying Method and Phytochemical Analysis of Prepared Product

Prashasti, Priyanka Shankar

Abstract: The purpose of this study is to produce Clitoria ternate L. which is butterfly pea flower in powder form. Clitoria ternate L. flower are used for the treatment of snake bite and scorpion sting, and it also improves heart and brain health and has anti - diabetic and anti - cancer effects. Butterfly pea is also known traditionally as a food colouring that gives it its blue colour. With the addition of ginger in it give the benefits as antioxidants, antibacterial, anti - inflammatory, anti - diabetic, anti - cancer, and immunomodulatory properties. The process of making herbal tea is carried out by a drying process using a Tray dryer with the aim of improving the quality and quality of the herbal tea. The method used is with a variation of the drying time of 2 hours; 2.5 hours; 3 hours; and 3.5 hours at a constant temperature of 600C and addition of ginger powder 1% total weight of 1 gram per tea bag. So, in the present study the analysis carried out is in the form of organoleptic test such as the colour, taste, texture, aroma, and overall acceptability of herbal blue tea.

Keywords: Clitoria ternate L. flower Proximate analysis, Phytochemical analysis

Edition: Volume 12 Issue 5, May 2023

Pages: 2488 - 2492

DOI: https://www.doi.org/10.21275/SR23528122204

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