Development of Berry-Flavored Lemongrass Herbal Tea
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Jun 30, 2023
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Abstract
Lemongrass abundantly grows in almost any area of Benguet with proper drainage and adequate sunlight. It is being used as an herbal tea but its pale- or light-yellow color may not be appealing, locally produced packaging is unavailable, and its commercialization in Benguet is limited. The study aimed to increase the market competitiveness of lemongrass herbal tea by adding berry flavors from locally available strawberries and mulberries and packaging them in tea bags. The study determined the most acceptable berry-flavored lemongrass herbal tea as regards: (1) sensory qualities; (2) formulation or percentage of freeze-dried strawberries and mulberries; (3) return on cash expense; and (4) nutrient content of the most acceptable formulation. Sensory evaluation involving 50 consumer-type panelists determined the sensory qualities and acceptability of the tea formulations. Modes and means were used to interpret the results of sensory evaluation. ANOVA with repeated measures determined if significant differences exist among samples. The most acceptable berry-flavored lemongrass herbal tea sample was subjected to the computation of return on cash expense and nutrient content analysis. Results revealed the potential marketability of the berry-flavored lemongrass herbal tea. Pilot commercialization of berry-flavored lemongrass herbal tea consisting of 50% dried lemongrass leaves, 25% freeze-dried strawberries, and 25% freeze-dried mulberries is recommended.
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References
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Asha Krishna, V., Sujathamma, P., Savithri, G., & Vijaya, T. (2015). Mulberry: The fruit of heaven’s choice. HortFlora Res. Spectrum, 4(1): 82-85.
Ashok, P.K & Upadhyaya, K. (2012). Tannins are Astringent. Journal of Pharmacognosy and Phytochemistry, 1(3).
Attokaran, M. (2017). Lemongrass: Cymbopogon citratus (DC) Stapf; C. flexuosus (Stend Wats) (Poaceae, Gramineae). https://doi.org/10.1002/9 781119114796.ch69
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Bhambere, D., Gaidhani, K., Harwalkar, M., & Nirgude, P. (2015). Lyophilization/freeze drying a review. World Journal of Pharmaceutical Research, 4, 516-543.
Chua-Barcelo, R.T. (2014). Ethno-botanical survey of edible wild fruits in Benguet, Cordillera administrative region, the Philippines. Asian Pacific Journal of Tropical Biomedicine, 4(Supply 1), S525–S538. http://doi.org/10.12980/APJTB.4.201414B36.
Contreras-López, E., Ramírez-Godínez, J., GarcíaMartínez, M. M., Gutiérrez-Salomón, A. L., González-Olivares, L. G., & Jaimez-Ordaz, J. (2021). Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences, 11(9), 3766. http://dx.doi.org/10.3390/app11093766
Cosalan, M. (2014). Qualities of fruited meatballs as influenced by meat and fruit used. [Unpublished Master’s Thesis). Benguet State University.
Dagupen, M.R., Januszewska, R., Lino, L.L., Tagarino, D., Viaene, J., Arguelles, R., & Bautista, R. (2009). Consumer Behavior Towards Lemongrass (Cymbopogon citratus) Tea in Benguet Province, Northern Philippines. BANWA: A Multidisciplinary Journal, 6(2), 12. https://econpapers.repec.org/article/agsphbanw/145550.htm.
Devi, R. (2015). Food Processing and Impact on Nutrition. Scholars Journal of Agriculture and Veterinary Sciences. Research Scholar, Department of Economics, Kurukshetra University, Kurukshetra, Haryana, India. http://saspjournals.com/wp-content/uploads/2015/08/SJAVS-24A304-311.pdf.
Downham A., & Collins, P. (2000). Colouring our foods in the last and next millennium. Int J Food Sci Technol., 35: 5–22.
Duan, Xu, Yang, X., Ren, G., Pang, Y., Liu, L., & Liu, Y. (2015). Technical Aspects in Freeze Drying of Foods. Drying Technology, 34. 10.1080/07373937.2015.1099545.
Dzah, C. (2015). Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum. Journal of Food and Nutrition Sciences, 3, 131. 10.11648/j.jfns.20150303.19.
Ekissi, C., Albert, Y., Duan, X., Yang, X., Ren, G., & Pang, Y., Liu, L., & Liu, Y. (2015). Technical Aspects in Freeze Drying of Foods. Drying Technology, 34. 10.1080/07373937.2015.1099545.
Esajian, P. (2019). Cash On Cash Return & What It Means for Real Estate Investors. Fortune Builders Inc. https://www.fortunebuilders.com/cash-oncash-return/.
Ezeabara, C.A., & Mbah, E.U. (2016). Comparative phytochemical and proximate investigations of leaf, root and stem of Mimosa invisa Mart. and M. pudica L. Journal of Pharma Science, 1(1), 56-63.
Fegus, U., Zigon, U., Petermann, M., & Knez, Z. (2015). Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, vacuum- and spray-drying. Acta Chimica Slovenica, 62(2): 479-487. https://doi.org/10.17344/acsi.2014.969
Flora, I. (2018). Special Report: Mulberry sparks leisure farming, garden tourism. Sunstar. https://www.sunstar.com.ph/article/1757346.
Food and Drug Administration. (2018). How to Understand and Use the Nutrition Facts Label. https://www.fda.gov/food/nutrition-educationresources-materials/how-understand-and-usenutrition-facts-label.
Forney, C., Kalt, W., & Jordan, M. (2000). The Composition of Strawberry Aroma Is Influenced by Cultivar, Maturity, and Storage. Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Canada.
Gordon, B. (2020). The Health Benefits of Tea. Academy of Nutrition and Dietetics. https://www.eatright.org/health/wellness/preventing-illness/the-health-benefits-of-tea.
Hosen, Md. Bayejid, K., Bhuiyan, Nc., Mar K., & Jyosna, R. (2014). Estimation of Caffeine, Niacin and Calorie Content in Tea Commonly Consumed by Dhaka City Residents. Indian Journal of Pharmaceutical and Biological Research, 2.10.30750/ijpbr.2.4.15.
Hursel, R., Viechtbauer, W., & Westerterp-Plantenga, Ms. (2009). The effects of green tea on weight loss and weight maintenance: a meta-analysis. Department of Human Biology, Nutrition and Toxicology Research Institute Maastricht (NUTRIM) Maastricht University, Maastricht, The Netherlands, 33(9):956-61. 10.1038/ijo.2009.
Hutchings J.B. (2003). Expectations and the food industry: the impact of color and appearance. New York, NY: Plenum Publishers; 2003.
Khizar, H. Iqbal, U., Malik, U., & Mushtaq, S. (2015). Tea and Its Consumption: Benefits and Risks. Critical Reviews in Food Science and Nutrition, 55(7): 939-954, 10.1080/10408398.2012.678949
Kowalska, J., Kowalska, H., Marzec, A., Brzeziński, T., Samborska, K., & Lenart, A. (2018). Dried strawberries as a high nutritional value fruit snack. Food science and biotechnology, 27(3), 799807. doi.org/10.1007/s10068-018-0304-6
Larasati, A., & Issutarti, I. (2017). The analysis of consumer preferences on mulberry leaves tea as an antioxidant-enriched product. Proceedings of the 2nd International Conference on Accounting, Management, and Economics 2017 (ICAME 2017). doi.org/10.2991/icame-17.2017.4
Mat, S., Zainol, N., & Sarmidi, M. (2018). MiniReview of Dehydrated Products: Nutritional Properties and Mineral Components of Freeze Dried Tropical Fruits. International Journal of Biotechnology for Wellness Industries, 7, 15-21. 10.6000/1927-3037.2018.07.02.
Nambiar, V., & Matela, H. (2012). Potential Functions of Lemon Grass (Cymbopogon citratus) in Health and Disease. International Journal of Pharmaceutical & Biological Archives, 3(5): 1035-1043.
Ndife, J., Uka, N.C & Ukom, N.A. (2019). Development and comparative evaluation of green and black tisanes using scent leaves (Chromolaena odorata). Food Research. Department of Food Science and Technology, Michael Okpara University of Agriculture, Nigeria.
Neji, A.P., & Agwupuye, J.A. (2019). Proximate composition, mineral content, phytochemical screening and anti-nutritional constituents of walnut (Tetracarpidium conophorum OR Plukenetia conophora) seeds. International Journal of Scientific and Research Publications (IJSRP), 9(7), 91128. https://doi.org/10.29322/ijsrp.9.07.2019.
Olorunnisola, S.K., Asiyanbi, H.T., Hammed, A.T., & Simsek, S. (2013). Biological properties of lemongrass: An overview. International Food Research Journal, 21(2): 455-462. http://www.ifrj.upm.edu.my/21%20(02)%202014/4%20IFRJ%2021%20(02)%202014%20043.pdf.
Orid, J. (2017). Strawberry wine mixed drinks. [Unpublished masters thesis]. Benguet State University.
Pace, C., Treviño, S., Prabhakaran, E., & Scholtz, J. (2004). Protein structure, stability and solubility in water and other solvents. Philosophical transactions of the Royal Society of London. Biological sciences, 359, 1225-34.
Parvathy, P., Murali, V., Meena Devi, V., Murugan, M., & Jeni Jmaes, J. (2021). ICP-MS assisted heavy metal analysis, phytochemical, proximate and antioxidant activities of Mimosa pudica L. Materials Today: Proceedings, 45, 2265-2269. https://doi.org/10.1016/j.matpr.2020.10.258
Pisoschi, A.M. (2015). Biamperometric applications to antioxidant content and total antioxidant capacity assessment: An editorial. Biochemistry & Analytical Biochemistry, 04(s2). https://doi. org/10.4172/2161-1009.1000218
Poswal, F.S., Russell, G., & Mackonochie, M. (2019). Herbal Teas and their Health Benefits: A Scoping Review. Plant Foods Hum Nutr, 74, 266276. https://doi.org/10.1007/s11130-019-0075 0-w.
Rabade, V., Gurunani, S. & Chaple, D. (2016). Appraising Herbal Tea as a Medicated and Nutritive drink. Research Journal of Pharmacy and Technology, 9, 613-616.10.5958/0974-360X. 2016.00117.7.
Ravikumar, C. (2014). Review on Herbal Teas. J. Pharm. Sci. & Res., 6(5): 236-238.
Rolls, B.J., Morris, E., & Roe, L.S. (2002). Portion size of food affects energy intake in normal-weight and overweight men and women. American Journal of Clinical Nutrition, 76, 1207-1213.
Saetan, P., Usawakesmanee, W., & Siripongvutikorn, S. (2016). Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea. Functional Foods in Health and Disease, 6, 836.10.31989/ffhd.v6i12.315.
Scharbert, S. & Hofmann, T. (2005). Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. Journal of Agricultural and Food Chemistry, 53(13): 5377–5384.
Schwieterman, M. L., Colquhoun, T, Jaworski, E., Bartoshuk, L., Gilbert, J., Tieman, D., & Clark, D. (2014). Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception. PloS one, 9(2), e88446. 10.1371/journal.pone.0088446.
Sentkowska A., & Pyrzynska, K. (2017). Flavonoid Content and Antioxidant Properties of Different Black Tea Infusions. J Nutr Health Sci, 4(1): 104. 10.15744/2393-9060.4.104.
Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., & Sochor, J. (2015). Bioactive Compounds and Antioxidant Activity in Different Types of Berries. Int J Mol Sci., 16(10): 24673-706. 10.3390/ijms161024673.
Soares, A. (2014). Strawberries - Cultivation, Antioxidant Properties and Health Benefits. https://www.researchgate.net/publication/266209916_StrawberriesCultivation_Anti oxidant_Properties_and_Health_Benefits/citation/download.
Somyden, J., Belino, P., Contada, R., Basatan, J., & Suanding, R.F. (2019). Development of Freeze dried local alternative flavors for ice cream. [Unpublished Terminal Report]. Benguet State University.
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