DEVELOPMENT OF HERBAL TEA USING MORINGA OLIFERA, ELSHOLTZIA COMMUNIS AND ALPINIA GALANGA: A SENSORY ACCEPTANCE STUDY

The present study aims to develop an herbal tea formulation from leaves of Moringa oleifera incorporating with rhizomes Alpinia galanga and the inflorescence Elsholtzia communis insight improve its sensory attributes also enhancing nutritional value. ingredients were processed three teas HT1, HT2, HT3 formulated by mixing them at different levels incorporation. Acceptability trials for color, aroma, taste overall aceptability revealed that HT2 was most liked infusion highest scores color (7.8), (8.04) acceptability (7.96). total antioxidant capacity determined DPPH scavenging activity test method Blois. methanolic extracts sample showed 76.12% radical whereas extracted DMSO a lower antioxidants 62.45%. shelf life studied storing in packaging materials. HDPE Zip loc bags, bags (packed paper cartons) containers stored product without spoilage over period six months. developed has good market potential significant health benefits.