Formulation of a Tea Blend Using Tamarind, Mango Leaves and Ginger
| dc.contributor.author | Grace Yeka Ayikoru | |
| dc.date.accessioned | 2025-06-20T12:18:25Z | |
| dc.date.available | 2025-06-20T12:18:25Z | |
| dc.date.issued | 2025-06-01 | |
| dc.description.abstract | This study formulated and evolved a functional tea blend based on black tea, tamarind, mango leaves, and ginger to enhance the concentration of polyphenols and sensory acceptability. A D-optimal mixture design formulated 16 recipes tested among 480 panellists under a 9-point hedonic scale. Results reflected ginger (15.8%) and tamarind (10.5%) greatly influenced flavor and acceptability, while black tea (85%) formed a good base. The optimized blend exhibited excellent desirability (1.000) and antioxidant activity confirmed by Folin-Ciocalteu assay whereby the total polyphenol content was seven times higher than the normal black tea which was used as a control (1,492.2 ± 16.10 mg GAE/100 mL) over traditional black tea (200 mg GAE/100 mL) with extremely high levels of statistical significance (p < 0.00001. Mango leaves contributed mangiferin (anti-diabetic activity), and ginger contributed gastrointestinal benefits. Problems were drying variability, and panelist biases. Recommendations are provided for packaging improvement, phytochemical profiling, and commercial scaling up. This research addresses a market niche by utilizing underutilized, local materials to create a health-related tea blend in harmony with trends for functional drinks and sustainability. | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12311/2718 | |
| dc.language.iso | en | |
| dc.publisher | Uganda Christian university | |
| dc.title | Formulation of a Tea Blend Using Tamarind, Mango Leaves and Ginger |