Development of Herbal Tea Infused with the Dried Psidium Guajava Leaf Powder

Abstract

Guava leaves are helpful in diagnosing gastrointestinal problems as they reduce the production of extra mucus, it prevents irritationin digestive system and helps in preventing further microbial growth in the intestines due to the presence of antibacterial properties. The researchers suggest that guava leaf (Psidium guajava) powder tea infusions as a drink can regulate the glycaemic index in blood. Guava leaves are rich in anti-oxidant, vitamin C and fiber. The main objective of this research work is to formulate the tea infusions with the dried guava leaf powder and make available and consumable for its health benefits. The powder extraction was done in two ways one is with tray drying and other is with sun drying. Guava leaf tea were prepared by Guava leaf powder (GLP) which had been dried at different temperatures i.e.50°C and 60°C, cardamom powder (CP), lemon peel powder (LPP) and ginger powder (GP). Sensory properties of the tea formulation were evaluated and the formulation with 50% of GLP scored acceptable sensory properties.

Keywords- Guava leaves, tea infusions, drying, senory attributes, Bulk density, phsiochemical properies