Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves

The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, diferent dehydration temperatures and time, which can be accepted in the Sri Lankan market. Six sets of samples were prepared where temperature and time combinations were 55°C—6h, 60°C—4.30h, 65°C—3h for the unblanched samples & 55°C—6h, 60°C—5.30h & 65°C—4h for the steam blanched samples. Tese samples were evaluated, employing a trained panel of 5 tea tasters and a semi trained panel of 35 members. Te sample code 706 (steam blanched, 65°C—4h) was selected as the sample with best sensory attributes. Te blanched and unblanched samples dried at 65°C were tested for their proximate, mineral, vitamin, antioxidant and phytochemical contents. Te efects of steam blanching on these two samples were evaluated & compared. Tis study highlights that steam blanching signifcantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching signifcantly reduced the protein, fber, Na, K, Ca, Total phenolic contents and favonoids content but vitamin C, Zn, Cu and Mg contents were unafected by steam blanching.