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A Study on Development of Spice Flavoured Herb (Phyllanthus Niruri) Tea for Healthy Immune System


Author(s):

Mrs. S. Mathangi , V.V.VANNIAPERUMAL COLLEGE FOR WOMEN VIRUDHUNAGAR.; Ms. G. Deivanai, V.V.VANNIAPERUMAL COLLEGE FOR WOMEN VIRUDHUNAGAR.

Keywords:

Phyllanthus niruri (keezhanelli herb), Spice Flavoured Herb Tea (SFHT), Antioxidant, Antimicrobial

Abstract:

Advancement in Technology has paved way for many Industries to develop and provide ample opportunities to the people around the world. People are addicted to live a luxurious life hence the living style changed rapidly which resulted in many health issues. Major reason for the health issues are related to the food they consume and the water they drink. To reduce the ill effects faced by humans because of their food habits many NGO started creating awareness among the people about the health benefits derived from natural products. In recent times, there is a growing interest in the development and evaluation of natural bioactive and antioxidant active products from plant materials. Tea in general and green tea in particular, are gaining consumer attention due to a growing awareness about the health benefits derived. However the research and development of spice flavoured herb tea is very limited. The leaves of Phyllanthus niruri is reported to have good medicinal value such as hepato protective properties, anti-inflammatory agent, pharmaceutical drugs, antiviral ,antibacterial, lipid lower activity anti-hyperglycemic, antidiabetic activity. However the extract of the plant is very bitter, this constitutes a challenge in formulating an acceptable herb tea. This study was carried out to develop an antioxidant rich tea with different spice flavour. Spice flavoured Phyllanthus niruri tea was prepared in six formulations with control, SFHT1, SFHT2, SFHT3, SFHT4 & SFHT5. Each formulation flavoured with pepper, cardamom, coriander seed, ginger, mint respectively. The ingredients were sorted, cleaned / washed, dried at 250o c for 8 hours (cabinet drier) and milled into powder form. SFHT1 was the most preferred in colour, flavour, overall acceptability sensory properties while the control made up of 100% Phyllanthus niruri brewed the least preferred herb tea in most of the sensory attributes. The result revealed that the spice flavoured herbal tea can be considered as powerful antioxidant sources.


Other Details:

Manuscript Id :IJSTEV3I5070
Published in :Volume : 3, Issue : 5
Publication Date: 01/12/2016
Page(s): 69-72
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