PROCESS AND DEVELOPMENT OF HERBAL TEA BAGS WITH THE INFUSION OF ETHNO MEDICINAL HERBS

Purpose: The aim of this study is to develop herbal tea bags with the incorporation of Adhatoda vasica (Adusa) and Tinospora cordifolia (Giloy) to extend its health and nutritional benefits as they have so many attributes such as the green nature of the leaves, the antioxidant properties, polyphenol content and phytochemicals properties which make it useful for development of herbal tea bags. Design/methodology/approach: Physico-chemical, sensory and economic analysis of raw materials and final product was carried out. The process of making herbal tea is followed by the drying of leaves and other ingredients i.e. ginger and basil in hot air oven then they were coarsely grounded, mixed together and packed as dip tea bags. Nutritional analysis was done by AOAC method. Findings: Nutritional analysis showed the presence of protein, crude fat, crude fibre, carbohydrate, energy value while anti-nutritional analysis shows the presence of Phytate and Tannin. Antioxidant composition comprises total phenolics content, total flavanoid content and percent radical scavenging activity. Sensory evaluation was done by 9 point hedonic score card for different attributes like color, taste, flavor and overall acceptability. The cost of tea bags has been calculated on the basis of prevailing price of raw materials. Research limitations/implications: Herbal infusions could provide a useful supplementary approach to improve certain aspects of well-being. Originality/value: The present paper showed that both the leaves have enormous nutritional efficacy which makes them unique and nutritionally adequate for development of herbal tea bags.