Sensory qualities and acceptability of kerson leaf herbal tea infused with blue ternate, lemon, and ginger: Potential for entrepreneurship and food innovation in hospitality
Article Main
Abstract
Herbal teas are caffeine-free infusions made from dehydrated edible plant parts, i.e., leaves, flowers, and roots, and are well known for their health benefits and unique flavor profiles. The drying process plays a vital role in preserving the aroma and flavor of these plant materials, ensuring quality and stability. The objective of the present study was to formulate and evaluate the sensory attributes of a new herbal tea made from dehydrated kerson leaves (Muntingia calabura), blended with blue ternate flowers (Clitoria ternatea), lemon (Citrus limon), and ginger (Zingiber officinale). The descriptive-quantitative experimental design was used to formulate three formulations (F1, F2, F3), which were evaluated according to color, aroma, flavor, and mouthfeel. Sixty panel members, comprising expert and non-expert panelists, evaluated the samples on a modified 5-point hedonic scale. Results showed that F2, which was a balanced combination of all ingredients, had the highest average scores for all sensory attributes. The addition of lemon and ginger improved the flavor and aroma, while Blue Ternate imparted a bright natural color. Statistical analysis showed that differences between the formulations were significant, with F2 being the most preferred. These findings support the use of locally available ingredients in the development of novel herbal beverages. The formulated tea demonstrates good sensory acceptability and shows potential for commercialization, particularly in the wellness and hospitality sectors, and as a community livelihood initiative. Overall, this study emphasizes the value of sensory evaluation in food innovation and highlights the potential of indigenous ingredients in beverage production.
Article Details
Article Details
Blue ternate, Herbal tea, Kerson leaf, Sensory evaluation
Al-Ghafari, A. B., Shorbaji, A. M., AL-Sarori, L. A., Baduwailan, E. O., Basaar, A. A., Al Doghaither, H. A., Al-Marzouki, H. F. & Omar, U. M. (2016). Phenolic contents and antioxidant activities of green tea with and without lemon. Natural Science, 8(6), 247–255. https://doi.org/10.4236/ns.2016.86029
Autor, R, 2015. Kerson leaves benefits. Philippines
Byrne, D. V. (2020). Current trends in multidisciplinary approaches to understanding consumer preference and acceptance of food products. Foods, 9(10), 1380. https://doi.org/10.3390/foods9101380
Davis, W. S. (1998). HIPO (Hierarchy plus Input‑Process‑Output). In W. S. Davis & D. C. Yen, The information system consultant’s handbook: Systems analysis and design (pp. 643–654). CRC Press. https://doi.org/10.1201/9781420049107.ch64
Dholia Neeraj, et. Al., 2020. Herbal Tea – A perfect drink for a perfect health. India.
Dizon, R. 2014. The extensionalist’s lense: The healing wonders of blue flower. Philippines.
Drake, M. A., Watson, M. E. & Liu, Y. (2023). Sensory analysis and consumer preference: Best practices. Annual review of Food Science and Technology, 14(1), 427– 448. https://doi.org/10.1146/annurev-food-060721-023619
Fiorentini, M., Kinchla, A. J. & Nolden, A. A. (2020). Role of sensory evaluation in consumer acceptance of plant based meat analogs and meat extenders: a scoping review. Foods, 9(9), 1334. https://doi.org/10.3390/ foods9091334
Fisher, R.A. (1925). Statistical methods for research workers, Oliver and Boyd. Edinburgh.
Isaskar, R., Darwanto, D. H., Waluyati, L. R. & Irham, I. (2021). The effects of sensory attributes of food on consumer preference. The Journal of Asian Finance, Economics and Business, 8(3), 1303–1314. https://doi.org/10.13106/jafeb.2021.vol8.no3.1303
Jithpakdeepornrat, T. & Taweephol, R. (2024). Creative food innovations with cannabis-containing food: Creating an improved consumer experience towards enhancing business opportunities for restaurant operators in boutique hotels. Silpakorn University.
Knite, 2014. Production of tea from the flower of blue ternate (Clitoria Ternatea Linn) A new social enterprise for blue ternate growers in the municipality of Batad, Iloilo Philippines.
Likert, R. (1932). A technique for the measurement of attitudes. Archives of psychology, 22 140, 55.
Liu, Y.; Guo, C.; Zang, E.; Shi, R.; Liu, Q.; Zhang, M.; Zhang & K.; Li, M. Review on herbal tea as a functional food: Classification, Active compounds, Biological activity, and Industrial status. J. Future Foods 2023, 3, 206–219.
Long, X.; Hu & C.; Geng, Y. Exploration and enlightenment of non-camellia tea beverage consumption market for Health Care. J. Green Sci. Technol. 2023, 25, 275–280.
Long, T., Hu, R., Cheng, Z., Xu, C., Hu, Q., Liu, Q., Gu, R., Huang, Y. & Long, C. (2023). Ethnobotanical study on herbal tea drinks in Guangxi, China. Journal of Ethnobiology and Ethnomedicine, 19, Article 10.
Makanjuola, S. A., Enujiugha, V. N., Omoba, O. S. & Sanni, D. M. (2015). Optimization and prediction of antioxidant properties of a tea‐ginger extract. Food Science & Nutrition, 3(6), 478–485. https://doi.org/10.1002/fsn3.237
Meilgaard, M.M.; Civille, G.V. & Carr, B.T. Descriptive analysis techniques. In sensory evaluation techniques, 5th ed.; Meilgaard, M.M., Civille, G.V., Carr, B.T., Eds.; CRC Press: Boca Raton, FL, USA, 2016; pp. 201–219. ISBN 978-1-4822-1690-5.
Marques, C., Correia, E., Dinis, L.-T. & Vilela, A. (2022). An overview of sensory characterization techniques: From classical descriptive analysis to the emergence of novel profiling methods. Foods, 11(3), 255. https://doi.org/10.3390/foods11030255
Morales, A., et al. (n.d.). Utilization of kerson leaves (Muntingia calabura) tea. Retrieved from https://www.scribd.com/document/449915944/Guide-In-Thesis
Peryam D, Girardot N., “Advanced taste-test method,” Food Engineering, Vol. 24, No. 7, 1952, pp. 58-61.
Piemonte L., 2018. “Hypoglycaemia ,” International diabetes federation - Consultations 2, https://idf.org/52-about-diabetes.html.
R Core Team (2024). R: A Language and environment for statistical computing. (Version 4.4) [Computer software]. Retrieved from https://cran.r-project.org. (R packages retrieved from CRAN snapshot 2024-08-07).
Ruiz-Capillas, C., Herrero, A. M., Pintado, T. & Delgado-Pando, G. (2021). Sensory analysis and consumer research in new meat products development. Foods, 10(2), 429. https://doi.org/10.3390/foods10020429
Singh-Ackbarali, D. & Maharaj, R. (2014). Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1), 10-2
Stone, H., Bleibaum, R. N. & Thomas, H. A. (2020). Sensory evaluation practices. Academic press.
Suresh G. Killedar, et. Al., Journal of Medicinal Plant Studies.
Tea & Coffee Trade Journal. (2024, May 16). The global tea report 2024. https://www.teaandcoffee.net/feature/34254/the-global-tea-report-2024
The jamovi project (2024). jamovi. (Version 2.6) [Computer Software]. Retrieved from https://www.jamovi.org.
Tukey, J (1953). The problem of multiple comparisons. Unpublished manuscript. In the collected works of John W. Tukey VIII. multiple comparisons:1948–1983 1–300.Chapman and hall, New York
Uygur, A., Öğretmenoğlu, M. & Çalışkan, G. (2019). Innovation and new product development: Delving into food and beverage managers’ perspectives. Journal of Tourism and Gastronomy Studies, 7(4), https://doi.org/10.21325/jotags.2019.512
Zhao J., et. al., 2013. Advanced phytochemical analysis of herbal tea in China.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
