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VOL. 11, ISSUE 3 (2026)
Development and evaluation of tea concentrate using natural extracts
Authors
Aditi Gaikwad, Kavita Mane, Aditi Masurkar, Aditi Ramdurgkar, Aakash Pandey, Aaroh Jadhav
Abstract
The current study has proposed the development
of nutraceutical herbal tea concentrate fortified with natural extracts from
ginger and lemongrass by combining the functionalities of tea with natural
herbal extracts. Four different formulations have been developed by using
concentrations ranging between 0.05- 0.1% in tea concentrate along with a
control sample and evaluated for physicochemical stability, sensory parameters
and antioxidant activity. The study revealed that tea concentrate with
lemongrass and ginger is better in terms of proximate composition (moisture 94.05%, ash 0.83%, protein 0.75%, fat 0.84%, carbohydrate 3.54%) and antioxidant activity (93.82%). The physicochemical parameters
further confirm the stability with slightly acidic pH (5), acidity values as tannic acid equivalent between 1.29% and 1.38%, and
TSS between 6.31 and 6.39 °Brix. Moreover, this
formulation scored the highest for colour (8.5), flavour (8.0), taste (8.5),
and mouthfeel (8.0).
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Pages:82-84
How to cite this article:
Aditi Gaikwad, Kavita Mane, Aditi Masurkar, Aditi Ramdurgkar, Aakash Pandey, Aaroh Jadhav "Development and evaluation of tea concentrate using natural extracts". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 82-84
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