Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea

Abstract

Value addition of bulk curl tear cut (CTC) black tea is important to meet emerging customer needs and address challenges in a competitive beverage market. Spicing of the tea is one way of value addition but little or no research has been done on the biochemical effect of blending tea with spices and consumer acceptability. A study was conducted to determine the effect of spices on consumer acceptability; pricing and anti-oxidant capacities of black CTC tea consumed in the Kenyan market. Six spices and a spice mix including; ginger, lemon grass, nutmeg, cinnamon, rosemary and tea <em>masala</em> were used to develop aerated spice tea. The spice mix-tea <em>masala </em>comprised of ginger, cinnamon, cardamoms, cloves, black pepper and nutmeg. The threshold levels of spice-tea blends for commercial purposes were demonstrated using three highly rated spices i.e. cinnamon, lemon grass and ginger. Economic costing was done using the cinnamon spiced-tea. The results showed that black tea had the<em> highest antioxidant</em> activity of 92.66% against that of the highest spice cinnamon 89.89%. Antioxidant activity of spiced tea significantly (P<=0.05) decreased with the quantity of added spice. Spices significantly (P<=0.05) increased consumer preference of the black tea and the preferred spice-mix ratios also differed. Some spices were preferred more than others as shown by the three best rated spice-tea mixes including; cinnamon at 10% lemon grass at 5% and ginger at 15% which had mean scores of 6.74, 6.35 and 6.58 respectively on a hedonic scale.

The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review

“…The addition of cinnamon at 10%, lemon grass at 10% and nutmeg at 25% improved sensory attributes of purple tea variety with mean values of 6.88, 6.24 and 6.92, respectively, on a hedonic scale . In addition, a study conducted by Ochanda et al . revealed that while spicing increased the enjoyment of black tea, there was no significant difference in the hedonic scale of preference of the three blends of tea (black tea spiced with either ginger, lemon grass or cinnamon) by consumers.…”

Kadar Fenol Dan Antidiabetes Minuman Fungsional Kombinasi Teh Hitam Dan Singkil (Premna serrafolia)

“…Teh dapat dijadikan bahan dasar inovasi pengembangan produk minuman fungsional salah satunya untuk diabetes. Penelitian terdahulu telah melaporkan tentang kombinasi minuman teh dengan beberapa bahan dari tumbuhan yang berbeda juga bagian tumbuhan yang berbeda seperti biji, bunga, buah, daun, dan batang bertujuan untuk meningkatkan nilai nutrisi dan nilai farmakologisnya (Namdev & Gupta, (2015); D'Ulivo (2018); Ochanda et al, (2015); Gulua et al, (2018)) atau membuat teh hijau atau teh hitam dari bahan lain seperti teh daun kelor, Withania somnifera, dan rosella (Oduro et al, (2013); Onyekwelu, C. N., Oragba, (2019); Okafor & Ogbobe, (2015); Namdev & Gupta, (2015). Kandungan senyawa polifenol pada teh merupakan suatu kelebihan tersendiri karena perannya sebagai penghambat reaksi oksidasi dan menangkap radikal bebas.…”

The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage

“…Garam masala is commonly added to dishes to enhance their aroma. Spices are not only added to season dishes, but also widely used for beverages, for example black tea with garam masala (Ochanda et al, 2015). The use of garam masala which is rich in spices also serves as a preservative for the product.…”