Nutritional Composition and Sensory Evaluation of Green, Oolong and Black Teas of Sacha Inchi Leaves
Nutritional Composition and Sensory Evaluation of Green, Oolong and Black Teas of Sacha Inchi Leaves
Zarinah Zakaria1*, Nur Nabilah Norsham1, Nur Hasyimah Mat Shah1, Nurul Zaizuliana Rois Anwar1, Napisah Hussin2, Fauziah Tufail Ahmad3, Faridah Yahya3 and Norshazila Shahidan4
ABSTRACT
The market for functional foods, including tea, has indeed seen growth due to increasing consumer awareness of the potential health benefits associated with these products. Tea intake is frequently hampered by its odour, colour, and taste since it is processed as a crude aqueous extract, restricting its consumption despite the fact that it provides considerable medicinal benefits due to the inclusion of important bioactive components. In this study, green tea, oolong tea, and black tea were crafted using a combination of processed Sacha Inchi (Plukenetia volubilis L.) leaves, the traditional tea (Camellia sinensis) leaves and stevia as natural sweetener and also their infusion. The black tea produced contains a high percentage of crude protein, crude fat and crude fibre which is significantly different as compared with green tea and oolong tea. The thirteen mineral elements in Sacha Inchi tea leaves powder and infusion were assessed. Potassium (K), phosphorus (P) and calcium (Ca) were found higher in both tea leaves and tea infusion, with values ranged from 5-7 mg/kg, 1-3 mg/kg, 3-6 mg/kg, and 150–203 mg/l, 22–37 mg/l,10–20 mg/l, respectively. The sensory analysis demonstrated that black tea made from Sacha Inchi leaves was the most acceptable, with a considerably higher mean overall acceptability score than oolong and green tea. Experimental analysis revealed that the Sacha Inchi tea has the potential to be a valuable source of high-value-added foods for the beverage industry.
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August 2024
Vol. 40, Sp. Iss. 1
