The aim of this study was to use dried corn silk powder variety of VL Baby corn-1 for formulation of flavoured herbal tea with different combination of Thyme (Trachyspermum ammi), Clove (Syzygium aromaticum), Cinnamon powder (Cinnamomumverum), Timur (Zanthoxylum alatum), Tulsi (Holy basil) (Ocimum tenuiflorum), Gandraini (Achillea millefolium), Lemon grass (Cymbopogon citratus), Blend (Clove + Timur + Gandraini), and one only corn silk without any other herbs and to know antioxidant properties of developed tea.
The results of this research have provided an insight into the differences in both phytochemical properties like antioxidants and consumer preference in aromatised corn silk herbal tea infusions blends with different herbs, spices and medicinal plant materials. These teas are popular owing to their fragrance as well as their antioxidant properties. This preparation can be used in dry or liquid form to improve human health. The taste of this herbal blend can be possible with FDA approved natural ingredients for better compliance and can be served with or without sugar. Further study is necessary to make combinations of specific herbs for treatment of different types of diseases. It is, therefore, a good idea to combine corn silk with other herbs for making tea. Thyme, Clove, Cinnamon powder, Timur, Tulsi, Gandraini, Lemon grass, Blend (Clove + Timur + Gandraini) were used for developing flavored herbal tea, which not only adds to its appeal, but also palatability and thereby making it a wonder product in the context of human health. As sensory appeal matters to most of the consumers more than health benefits, so the above infusion will provide them with new alternatives to traditional flavored teas which will also impart health benefits.
Materials and methods
Processing of other flavoring materials
All plant materials were carefully inspected and all foreign materials removed. Lemon grass and Holy basil leaves were gently rinsed in tap water cut into about 3 cm pieces using a stainless-steel kitchen knife and spread thinly on paper and dried in a tray drying oven for 5 h at 40 °C. After drying, the samples were milled using an electric grinder. Other spices Thyme, Clove, Cinnamon, Timur and Gandraini also grounded. The milled material was sieved through an Aluminum sieve (2 mm). Part of the sieved samples were stored in glass bottles with tight lids and labeled.
Preparation of formulations
Ten grams of Corn silk powder was taken initially and different amount of herbs was added to it, after preliminary sensory evaluation by score card method, different combinations were selected. 10 g sample of each formulation were placed in rectangular infusion tea bag (5 cm × 4 cm). All tea bags were stored in glass jar, labelled and kept away from sunlight, between 28 and 34 °C.
Process for preparation of corn silk tea
Infusions were prepared from all tea bagged samples including the control. Bags of each sample formulation were placed in a cup and boiled mineral water (100 mL) was poured into the cup. The formulations were allowed to infuse for 2–3 min. The bags were then removed from the infusions. The infusions were unsweetened. 50 mL fresh infusion was used for sensory evaluation and 50 mL of each tea bagged infusion kept in refrigerator at -20 °C for phytochemical analysis.
Phytochemical evaluation
For phytochemical analysis, infusions of all developed flavoured herbal tea were used accordingly in triplicates. The total phenol content was determined using Folin–Ciocalteu reagent. Total flavonoid content, the total antioxidant capacity and total antioxidant activity was analyzed.
Suggestion:
Need to concern on the traces of pesticidal effects on human health
Reference:
Singh, A., Raghuvanshi, R.S. and Bhatnagar, A., 2021. Herbal tea formulation using different flavoured herbs with dried corn silk powder and its sensory and phytochemical analysis. Systems Microbiology and Biomanufacturing, 1(3), pp.336-343.
