Development and Evaluation of Guava Leaf Spiced Herbal Tisane Dips

Abstract

Tisane is a generic term for tea made from herbs instead of leaves of tea plant. In recent times, tisanes are gaining increasing popularity among consumers because of new bioactive compounds and their health benefits. The present study aimed to develop and evaluate herbal tisane using guava, mint and tulasi leaves along with some spices. All the leaves were subjected to a series of pre treatments before development of tisane. The unblanched and solar dried leaves showed better color retention when rehydrated. Tisane dips were made weighing 1.7g each, in which control sample is unblanched guava leaves. Spice’s mix contains 10% mint, 10% cinnamon, 20% basil and 10% ginger as constant. Sample treatments T1, T2, T3 and T4 respectively formulated using different compositions of guava leaves: spice mix like 40:60, 50:50, 60:40 and 70:30. Sample T4 (70:30) recorded higher amount of carbohydrate content (58.75%), protein content (22.15%), fat content (4.4%), total phenolic (150.1mg GAE/g), total tannin content (1.214mg CE/g) and was highly accepted by sensory panels. Based on the results it concludes that the formulation with 70:30 ratios of guava leaves and spice mix showed better results and can be best alternative to commercial tea with various health benefits.