Abstract:
Tea has been used across the world for decades without any documentation about foodborn
illnesses attributable to the good sanitation practices.Tea is proven to be a healthy beverage
because of the chemical compounds that contain in tea.Therefore adding a natural herb to tea
can amplify the quality and the value of the beverage.Consumption of herbal tea is a one of the
methods that can be put into practice to have a healty life.Clitoria ternatea is a thai herb and
capable for lessen the risk of having different illnesess.The study was conducted to development
of a herbal iced tea by using Clitoria ternatea flowers, Broken Mixed Fannings tea grade and
mint flavor.Clitoria ternatea single petal blue flowers were collected and cleaned under running
tap water.Then the flowers were air dried under room temperature and ground to obtain the
desired partical size.By blending Clitoria ternatea flowers and Broken Mixed Fannings tea, five
treatments were prepared. Sensory analysis was conducted by ten experienced tea tasters to
acquire best dosage of Clitoria ternatea flowers and Broken Mixed Fannings tea for herbal iced
tea development. Combinations of these functional ingredients extract were prepared and
evaluated. Sensory Analysis was completed by using Kruskal-Wallis Test in Minitab software.
Kruskal-Wallis macros were used to obtain the pairwise differences in the parameters.Conover-
Inman Method was used for selection of best treatments. Sensory evaluation results exposed that
there were significant differences between treatments with respects to color, taste, aroma, mouth
feel and overall acceptability for beverage preference. The findings of microbial study was
proved that total plate counts in the formulated beverages were secured to use even after kept
for one and half months at room temperature.Results of physico-chemical analysis was revealed
that eventhough the pH was decreased with the time the beverage was assured for the
consumption compared with values of other beverages available in the market.
