Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-09T13:39:41.118Z Has data issue: false hasContentIssue false
  • English
  • Français

Herbal tea bag formulation from a mixture of black tea, cinnamon, and cardamon with mixture design method

Published online by Cambridge University Press:  17 August 2021

S.C. Batubara ,
F. Nurkolis  and
S. Putri
S.C. Batubara
Affiliation:
Department of Food Sciences and Technology, Faculty of Food Technology and Health, Sahid University of Jakarta, South Jakarta, Indonesia
F. Nurkolis
Affiliation:
Department of Biological Sciences, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia
S. Putri
Affiliation:
Department of Food Sciences and Technology, Faculty of Food Technology and Health, Sahid University of Jakarta, South Jakarta, Indonesia
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button.
Type
Abstract
Information
Proceedings of the Nutrition Society , Volume 80 , Issue OCE3: Irish Section Conference, 22–24 June 2021, Nutrition, health and ageing — translating science into practice – Part A , 2021 , E150
Check for updates
Copyright
Copyright © The Authors 2021

Tea is a drink that is liked by all ages. Apart from its fresh taste, tea also has properties for health(Reference Khan and Mukhtar1). Cinnamon and cardamom are great sources of antioxidants. Cinnamon contains cinnamaldehyde, eugenol, cinnamic acid, catechins, epicatechins, and other polyphenol compounds(Reference Friedman, Kozukue and Harden2). The bioactive components in cardamom, such as cineol, terpineol, borneol, saponins, flavonoids, and polyphenols are also known to have antioxidant activity that is beneficial to health(Reference Chakraborty, Paul and Mallick3). So that the combination of black tea, cinnamon and cardamom is possible if it is made into herbal teas. The purpose of this research is to obtain an optimal formulation of the herbal teabags that made from black tea, cinnamon and cardamom.

This study used Design Expert Application with Design Mixture D-optimal method. Responses in this studies are physical test by colour intensity, chemical test by total phenol value, antioxidant activity, moisture content, ash content, and sensory response are colour, flavour, and aroma. This Study using 35 panelise. The data were processed using ANOVA which has been provided in the Design Expert 7® program. An optimal formulation determined based on desirability number.

Herbal teabags that made from black tea, cinnamon and cardamom, of the 16 formulations that has offered to produce an optimal formulation based on desirability. The optimum herbal tea bag formulation which contains 43.62% black tea, 11.38% cinnamon and 45.00% cardamom. The formulation has been resulted by program 70.87% colour intensity, 7.18% water content, 0.07% ash content, total phenol 3.2 mgGAE/g, antioxidant activity 1.07 μg/mL (IC50), 3.64 hedonic colour (like-very like), 3.4), and a flavour of 3.56 (like-very like), colour is 4.28 (slightly reddish brown), aroma is 4.32 (strong) and flavour is 4.16 (not bitter).

The optimum formulation is composed by tea 43.62%, cinnamon 11.38%, and cardamom 45.00%. The characteristics of the tea produced were water content of 7.18%, ash content of 0.07%, total phenol 3.2 mgGAE/g, antioxidant activity of 1.07 μg/mL (IC50) and colour intensity of 70.87%.

Acknowledgements

We thank Sahid University and all of responders for their outstanding help in formatting the original communications.

References

Khan, N & Mukhtar, H (2018) Nutrients 11(1), 3910.3390/nu11010039CrossRefGoogle Scholar
Friedman, M, Kozukue, N & Harden, LA (2000) J Agric Food Chem 48(11), 5702–910.1021/jf000585gCrossRefGoogle Scholar
Chakraborty, S, Paul, K, Mallick, P, et al. (2019) J Nutr Sci 24, 8:e3210.1017/jns.2019.28CrossRefGoogle Scholar