Evaluation, Consumer Acceptability and Cost Economics of Flavour Blended Mulberry Herbal Tea

Abstract

Mulberry leaves exhibit potent antioxidant activity, making them an attractive base for functional beverages. The use of a combination of antioxidants has been shown to increase antioxidant activity compared to when used separately. In this study, a ready‑to‑drink flavour blended mulberry herbal tea was formulated with 4 g mulberry powder and 0.6 g each of ginger, cumin (jeera), and mint (pudina) were processed and evaluated by a semi‑trained panel (n = 21) using a 20‑point hedonic scale. The optimized formulation (T2) achieved the highest sensory scores (14.73), significantly surpassing control in appearance, aroma, bouquet, body, astringency, flavour, and overall acceptability (p < 0.05). A larger consumer trial (n = 120) confirmed high acceptability: colour (93.3%), flavour (92.5%), taste (89.2%), freshness (90.8%), nutrition (87.5%) and convenience (86.7%).Cost analysis revealed production expenses of ₹76.34 per 100 g, notably lower than the ₹155/100 g benchmark for conventional green tea. The results demonstrate that the optimized blend delivers a sensory‑preferred, health‑oriented, and economically viable mulberry herbal tea. Consumer-focused food product development should be taken into account as a strategy for creating a competitive edge, ensuring long-term business success in the market place and averting unfavourable changes to the acceptability and quality of the product.