DEVELOPMENT OF HERBAL TEA BEVERAGE FROM DRIED BANANA BLOSSOM AND DRIED GINGER

Abstract

This study aimed to (1) determine the optimal ratio between dried banana blossom and dried ginger as the main raw materials for hot tea production, and (2) evaluate the appropriate volume of hot water for brewing the hot tea. The antioxidant activity of the raw materials was assessed using the DPPH assay, revealing that dried ginger exhibited higher antioxidant capacity than dried banana blossom (85.97% and 78.14%, respectively). Four tea formulations were prepared: Formula 1 (3.0 g dried banana blossom), Formula 2 (2.5 g dried banana blossom and 0.5 g dried ginger), Formula 3 (2.0 g dried banana blossom and 1.0 g dried ginger), and Formula 4 (1.5 g dried banana blossom and 1.5 g dried ginger). Consumer preference testing indicated that Formula 3 received the highest overall acceptability score. Subsequently, Formula 3 was brewed with four different hot water volumes (130, 140, 150 and 160 ml.) to determine the optimal infusion volume. Brewing with 150 ml. of hot water achieved the highest overall acceptability. Increasing the water volume beyond this level resulted in higher lightness (L*) values of the tea, but reduced aroma and taste intensity, leading to decrease consumer preference. The findings indicated that a tea prepared from dried banana blossom and dried ginger in 2:1 ratio, brewed with 150 ml. of hot water, has provided optimal sensory quality and overall consumer satisfaction.