International Journal of Food Science and Nutrition

Authors
Pratik Gorde, Arti Ganjale

Abstract
The present study reports, the nutrient composition, total phenolic content and utilization potential of Ficus racemosa stem bark and Terminalia arjuna bark as an ingredient in tea, a popular non alcoholic beverage. The bark was found to be a good source of dietary fibre, minerals, and phenolic compounds. Further, the bark powder was used as an ingredient in the preparation of tea and the bark incorporated black tea (nutra tea) was found to contain significantly higher amounts of phenolic compounds compared to control tea. Sensory analysis of the nutra tea indicated no perceptible off-taste or off-aroma and the overall quality was similar to that of control and was acceptable in terms of all sensory attributes. The results suggest that the bark could be effectively used in the preparation of tea to derive its beneficial effects particularly attributable to those of phenolics.