Published Paper Details:

Abstract Background: Herbal tea Is one of the herbal drinks that has been widely consumed by many people since ancient times and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of cardamom, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Instant tea consumption continued to increase since 2018. Total tea consumption increases nearly 5 percent i.e. 4.84 million tonnes, which was underpinned by the rapid growth in per capita income levels, particularly in China, India and other emerging economies. Objectives: This research aims at development of instant tea mix bags and to study the consumer perception of the developed instant tea. Methods: Raw material procurement, formulation of premix, preparation of tea bags and it's sensory evaluation are the major steps involved. The experimental design used in this research was analyzed using descriptive and multivariate statistical analyses. First, the characteristics of respondents was calculated through cross tabs with Pearson Chi-square test. Secondly, the result of the sensory evaluation of the sample teas bags was analyzed by t-test. Results: The results show that the addition of indigenous spices showed a significant difference. The ANOVA results reveal that the calculated F value is greater than F tabulated value at 5% probability. From the study conducted it can be concluded that colour and taste are major attributes for standardizing the formulation based on sensory properties. Tea solids to masala mix ratio of 3:2 can be considered acceptable to optimize the premix based on sensory attributes. Premixes has the significant amount of anti-oxidant capacity based on the data obtained we can also position these premixes as healthy beverages in the market rather than just refreshing beverage. Result shows overall acceptability of sample 4 i.e. mixture of cinnamon, clove and tea powder is more than other three samples. Sample 4 premixes are more preferable because of its healthy properties also. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.