Development and Acceptability of Red Bougainvillea (Great Bougainvillea) Lime (Citrus aurantiifolia) Tea

Authors

Liesel A. Jintalan Cagayan State University- Carig Campus Author
Jessa N. Andres Cagayan State University- Carig Campus Author
Rhea Charisse G. Pascua Cagayan State University- Carig Campus Author
Jhenny F. Pascua Cagayan State University- Carig Campus Author
May Ann R. Timple Cagayan State University- Carig Campus Author
Shaina Mae S. Echavari Cagayan State University- Carig Campus Author
Lady Jane F. Dante Cagayan State University- Carig Campus Author
Mary Grace S. Vigilia Cagayan State University- Carig Campus Author
Marigold M. Soriano Cagayan State University- Carig Campus Author
Cherrybel D. Gaspar Cagayan State University- Carig Campus Author
Eva N. Flores Cagayan State University- Carig Campus Author
Jennifer B. Ibañez Cagayan State University- Carig Campus Author

DOI:

https://doi.org/10.5281/zenodo.1956272

Keywords:

Bougainvillea tea, Sensory Evaluation, Nutritional Content, Proximate Analysis

Abstract

The purpose of this study is to investigate using bougainvillea as a source for tea production and determine how acceptable it is to consumers by measuring the color, aroma, flavor, texture, and overall acceptability and the proximate composition analysis and analysis of the nutritional value of the product. The findings of this study are of importance to bougainvillea growers, other food producers, and government and industry decision makers. These findings provide direction to food producers on the potential for producing and marketing tea from bougainvillea. In addition, these findings also provide added knowledge about bougainvillea tea and have implications for Cagayan State University College of Industrial Technology with regard to the development of new products, consumer preferences, and promoting the use of sustainable farming practices. In conducting experimental research, the bougainvillea tea product was developed using three different treatments: treatment one, treatment two, treatment three, and control group. The results showed that treatment three tea product (which contained 1.8 grams of dried bougainvillea and dried lime) received the highest score for color, aroma, taste, texture, and overall acceptability compared to the other tea products. Also, it was determined that treatment three tea was rated more acceptable than any other tea product that is currently being sold. To improve the bougainvillea tea product, it is suggested to consider using additional parts of the bougainvillea plant in order to increase the nutritional value of the tea; to add another source of plant-based ingredients to further increase the nutritional value of the tea.

Downloads

Download data is not yet available.

References

Alvarez, P. D., Ramos, C. J., & Torres, L. F. (2023). Sensory evaluation techniques in herbal tea development: A consumer-based approach. Journal of Sensory Studies, 38(2), 201–214.

Ananthi, T., & Kanchana, D. (2021). Phytochemical analysis and antioxidant activity of bougainvillea flower extract and its potential use in herbal tea formulation. Journal of Medicinal Plants Studies, 9(4), 45–50.

De Guzman, R. P., Santos, M. A., & Lopez, J. E. (2021). Development and sensory evaluation of novel herbal tea blends using local ingredients. Philippine Journal of Food Science and Technology, 5(2), 112–120.

Delos Reyes, J. M., & Bautista, C. L. (2023). Utilization of indigenous plants in developing functional beverages in the Philippines. Journal of Agricultural and Food Innovation, 7(1), 88–99.

Gupta, S., Kumar, A., & Singh, R. (2021). Functional beverages: A review on their health-promoting potential and consumer perception. Journal of Food Processing and Technology, 12(6), 567–575.

Hernandez, A. G., Flores, P. S., & Lim, R. C. (2022). Sustainable utilization of ornamental plant waste for functional beverage production. International Journal of Environmental Sustainability, 14(3), 133–141.

Iqbal, M., Fatima, Z., & Noor, F. (2022). Consumer trends and health benefits of herbal and functional beverages: A review. Food Research International, 157, 111–120.

Kaur, G., Verma, S., & Arora, R. (2020). Effect of drying and brewing methods on the antioxidant properties of herbal teas. International Journal of Food Science, 8(3), 78–86.

Kumar, V., & Singh, P. (2020). Herbal teas: Composition, benefits, and market trends. Journal of Herbal Medicine Research, 14(2), 55–63.

Lopez, R. D., Tan, J. C., & Ramos, P. G. (2022). Nutritional and sensory impacts of citrus inclusion in herbal tea formulations. Food Chemistry and Nutrition, 10(4), 245–253.

Mendoza, L. M., Reyes, C. J., & Dela Cruz, A. (2022). Sensory evaluation and consumer acceptability of herbal tea products from indigenous plants. Asian Food Science Journal, 11(1), 22–31.

Rahman, M., & Samad, A. (2019). Consumer perception and sensory attributes of herbal tea products. Food Quality and Preference Journal, 28(4), 120–128.

Rani, R., Sharma, P., & Patel, V. (2020). Evaluation of antioxidant and antimicrobial activity of Bougainvillea spectabilis extracts. International Journal of Pharmaceutical Sciences Review and Research, 61(2), 75–80.

Saeed, M., Ali, S., & Khan, F. (2020). Formulation and acceptability of hibiscus-based herbal tea as a functional beverage. Journal of Nutrition and Food Research, 8(2), 150–157.

Sharma, S., Patel, R., & Gupta, N. (2020). Phytochemical and functional properties of lime (Citrus aurantifolia) for beverage applications. Food and Nutrition Journal, 6(1), 90–98.

Sreelatha, S., & Padma, P. R. (2019). Phytochemical and antioxidant profile of Bougainvillea species. International Journal of Botany and Research, 9(1), 34–40.

Tan, H., Lim, W., & Chua, K. (2021). Enhancement of sensory quality and shelf life of herbal drinks using citrus extracts. Journal of Beverage Science, 15(3), 88–96.

Villanueva, J. A., Ponce, M. E., & Domingo, C. F. (2022). Development and consumer evaluation of locally produced herbal teas in Northern Luzon. Philippine Agricultural Scientist, 105(2), 67–78.