Formulation and Sensory Evaluation of Flavoured Mulberry Herbal Teas

Abstract

This study aimed to develop and evaluate mulberry herbal tea with various flavours to enhance its sensory appeal and health benefits. Fresh V1 variety mulberry leaves were shade-dried, powdered, and used as the base for developing herbal teas enriched with natural flavoring agents such as ginger, lemongrass, mint, cumin, cardamom, cocoa, and vanilla. The processing of each ingredient involved standardized drying and grinding techniques to preserve their bioactive components and enhance sensory attributes. The study was conducted at UAS, GKVK, Bengaluru, during 2023–2024, under ideal agro-climatic conditions, ensuring high-quality raw materials for product development and evaluation. The sensory evaluation of mulberry herbal tea with different flavors revealed that Mint (Pudina) was the most preferred treatment, scoring the highest (15.28±1.24), followed by Cumin (Jeera) with a score of 14.61±0.91, and Ginger with 14.08±1.77, all showing significant acceptability. Cardamom ranked fourth with a score of 12.86±2.84, indicating moderate preference. Among the non-significant treatments, Lemongrass scored 11.40±2.21, followed by Vanilla at 11.91±2.96 and Cocoa at 11.99±2.05, showing lesser acceptability out of 20 point hedonic scale. Overall, Pudina, Jeera, and Ginger showed as the most preferred flavors, with Pudina standing out as the top choice for mulberry herbal tea, significantly improved overall acceptability by masking the natural bitterness and astringency of mulberry leaves. This research offers scope for future innovation in herbal tea formulations and market expansion.