Exploring The Characteristics Of Multi Herbal Powder Incorporated Tea And Its Therapeutic Implications

Abstract

The growing consumer interest in herbal teas can be attributed to their purported nutritional and health benefits. This study aimed to evaluate the composition of herbal tea powder and its physical, chemical, functional, and sensory properties by incorporating a blend of herbs, including mint leaves, guava leaves, bay leaves, cardamom, cinnamon sticks, cloves, and dried ginger. The prepared herbal tea powders were designated as MHT1, MHT2, MHT3, and MHT4, with variations in the ratios of herbs used. The physical, chemical, and functional characteristics of the MHT samples were assessed using standardized methods, while the sensory attributes were evaluated utilizing a 9-point hedonic scale.  ANOVA was employed to analyze the data, with mean and standard deviation serving as the key outcomes. The physical analysis indicated that the bulk density ranged from 0.44 to 0.46 g/ml. Notably, MHT2 and MHT4 exhibited higher tapped densities, which suggested enhanced compressibility and reduced void space, potentially improving packaging and handling efficiency. The samples displayed minor variations in the Carr index, a metric that evaluates flowability and compressibility of powders. The highest Hausner ratio recorded was 1.26 ± 0.16 in MHT3. MHT4 demonstrated the highest moisture loss at 0.55 ± 0.01%, whereas MHT2 was noted for the highest angle of repose at 15.3 ± 0.41°. Chemical analysis revealed modest differences in the moisture levels across the herbal tea powder formulations. MHT2 contained the highest carbohydrate content, while it also showcased the greatest protein content at 16.03 ± 0.51%, indicating a superior protein profile compared to the other formulations. MHT1 and MHT2 presented slightly lower and comparable fat contents. The energy levels associated with each formulation were comparable, and all formulations exhibited a high dietary fiber content. The functional characteristics of the MHT samples indicated that the pH values for the four MHT samples ranged from 6.02 ± 0.03 to 6.14 ± 0.06. Notably, the Reconstitution Index demonstrated a progressive increase from MHT1 to MHT4. An enhanced Swelling Index indicated a greater volume expansion upon hydration, while the Water Solubility Index also experienced a slight increase. Sensory evaluation results indicated that MHT2 was the preferred formulation across all assessed sensory parameters.