Physicochemical, Microbial and Sensory Characteristics of Green Tea Blend With Moringa, Orange Peel, Mint and Joba Flower During Storage

Abstract

The data presents the results of an experiment conducted to analyze the moisture content, pH, ash, and fat levels of green tea infused with natural ingredients over a period of 21 days. On day 0, all samples had moisture content ranging from 7.33to 8.33, with sample 2 having the highest pH level 6.76 and ash content 5.56. All samples had a fat content of 0. On day 7, the moisture content, pH, and ash levels of all samples remained largely unchanged, with sample 2 still having the highest pH level and ash content. During 14 days of storage, there was an increment of the moisture content of sample 1 to 8.66, while sample 2 had the highest moisture content of 9.66, along with the highest pH level 6.86 and a slightly higher ash content of 5.73. Sample 3 had the highest ash content of 5.83. On day 21, sample 2 had the highest moisture content of 10.66, along with the highest pH level of 6.86, while sample 3 had the highest ash content of 5.86. Sample 1 had a moisture content of 9.66, similar to that of sample 2.Overall, the data suggests that the natural ingredients used in the infusion of green tea may have an impact on the moisture content, pH, and ash levels of the tea over time, with sample 2 consistently showing the highest levels across all measures. However, the fat content remained unchanged always zero in all samples throughout the 21-day period. The TPC results showed that sample 1 had a TPC of 3 to 6×103 cfu/gm, sample 2 had a TPC of 6 to 8×103 cfu/gm, and sample 3 had a TPC of 11 to 12×103 cfu/gm. The sensory evaluation results indicated that sample 1 had an overall acceptability score of 7.4, with high scores for color 7.93, appearance 7.66, smell 7.96, and taste 7.23. Sample 2 had an overall acceptability score of 7.46, with high scores for color 7.96, appearance 7.33, smell 7.93, and taste 7.7. Sample 3 had an overall acceptability score of 6.53, with lower scores for color 7.93, appearance 6.26, smell 7.26, and taste 5.66. In conclusion, the experiment analyzed the effects of natural ingredients on green tea blend moisture content, pH, ash, and fat levels over a 21-day period. The results showed that the sample 2 consistently showing the highest levels. However, the fat content remained unchanged. The TPC results indicated that sample 3 had a higher microbial load compared to samples 1 and 2. The sensory evaluation results showed that samples 1 and 2 were generally well-received, while sample 3 had lower scores in most attributes. The green tea blend infusions can affect its properties, and microbial load and sensory acceptability should be considered in product development.