Development Of Oregano-dalandan-turmeric Tea Blend/
Andrea D. Cereno, Rheynawain Johanson, Izee Diane D. Limbo, Kenneth Russell L. Lopez and Purple May D. Robleza.--
- Technological University Of The Philippines, Manila. 2024, December.
- x, 132 pages. 29 cm
Bachelor's thesis
College of Liberal Arts.--
Includes bibliographic references and index.
The study, Development of a Tea Blend using three local ingredients Oregano, Dalandan, and Turmeric loose tea is to offer a new blend of fruity and herbal beverages but also aims to promote sustainable, eco-friendly packaging, contributing to environmental preservation while celebrating the rich agricultural heritage of the Philippines. Dehydration was employed as the primary processing method to ensure the preservation of the ingredient’s quality and nutritional properties. The research followed a systematic process, including raw material procurement, dehydration, formulation, and labeling production. Proximate, sensory, and microbiological analysis were conducted by Intertek Testing Services Philippines, Inc. and Technological University of the Philippines - Manila to assess the tea blend’s quality and safety. Results indicated that the ingredients adhered to safety standards, with oregano showing an Standard Plate Count of (530 CFU/g) and (<10 CFU/g) for E. coli, Turmeric recording (400,000 est CFU/g), SPC and (<10 CFU/g) for E. coli , and dalandan registering SPC and E. coli counts of (<10 CFU/g.) Proximate analysis revealed low moisture contents of 8.90%, 7.18%, and 10.54% for oregano, turmeric, and dalandan, respectively, ensuring product stability and resistance to spoilage. Sensory evaluation, Conducted using a 9-point hedonic scale, demonstrated high consumer acceptability in terms of color, aroma, taste, texture and general acceptability. The tea blend met FDA regulations and was approved for human consumption. This study demonstrates the potential of locally sourced ingredients in creating high-quality, safe, and consumer-accepted products, contributing to the innovation of functional beverages in the market. Keywords: Tea, Tea Blend, Oregano-Dalandan-Turmeric, Loose Tea, Product Development