Herbal tea formulation using different flavoured herbs with dried corn silk powder and its sensory and phytochemical analysis

The aim of this study was to use dried corn silk powder variety VL Baby corn-1 for formulation flavoured herbal tea with different combination Thyme (Trachyspermum ammi), Clove (Syzygium aromaticum), Cinnamon (Cinnamomum verum), Timur (Zanthoxylum alatum), Tulsi (Holy basil) (Ocimum tenuiflorum), Gandraini (Achillea millefolium), Lemon grass (Cymbopogon citratus), Blend (Clove + Gandraini), and one only without any other herbs know antioxidant properties developed tea. Result sensory evaluation experiment showed that all combinations were liked moderately. flavour followed by cinnamon clove blend obtained highest score. Total phenolic content, total flavonoid DPPH free radical scavenging activity are analyzed reported. Results on indicated had 81.215 ± 0.75 µg/mL whereas significant value lowest 64.20 0.40 among eight blends silk. values capacity alatu) in significantly (P < 0.05) Clove, Timur, got value.