ICAR Research Data Repository for Knowledge Management
Development of moringa infusion for green tea and its evaluation
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Development of moringa infusion for green tea and its evaluation
Not Available |
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| Creator |
Pushpa Chethan Kumar, Shamina Azeez and Roy, T.K.
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| Subject |
Moringa, herbs, infusion, polyphenols
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| Description |
Not Available
Moringa oleifera leaves are known for its high nutritional quality. Its leaves are commonly used for culinary purposes and it was explored as a potential nutraceutical in recent decades. Tea or herbal infusions have become an integral part of daily diet for a population who concerned about a healthy lifestyle. Many herbs or plant parts have been used as infusions which provide health promoting phytochemicals to the consumers. Therefore moringa infusions were prepared along with some herbs/flavouring agents such as tulsi, ginger and lemon grass. Total polyphenol content in the infusions ranged between 685 and 1567 mg GAE/100 mL. Among phenolic acids detected, gallic acid was highest in all the treatments. Infusion containing moringa and tulsi scored high in organoleptic evaluation. Thus, moringa infusion can become an add-on variety to the tea/herbal infusion consumers Not Available |
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| Date |
2021-07-29T09:17:44Z
2021-07-29T09:17:44Z 2018-04-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/51078 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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