International Journal of Agricultural Sciences

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Prepration of “Masala Tea Essence”


Affiliations
1 Department of Processing and Food Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), India
2 Department of Agricultural Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), India
     

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We introduced a liquid masala tea essence which was made with a mix blend of natural herbs such as ginger, lemon grass, cardamom, cinnamon, Tulsi, mint, clove, etc. Essential oil was extracted by using steam distillation process from spices and herbs, then the essential oil from each ingredient was mixed in different proportions to make treatments (T1 to T5). After preparation of treatments they were stored for the period of 15 days and then tested using microbial test IS 5887 (Part 3) for presence of bacteria Salmonella spp. According to the microbial test results Salmonella spp. was found to be absent upto 15 days from the date of production. Hence, it is concluded that essence can be stored upto 15 days in refrigerated condition. Similarly prepared essences were placed for sensory evaluation on the basis of 9 point hedonic scale. From the results of sensory evaluation T1 treatment was found to be the best treatment which contained (2 ml of ginger, lemongrass and cardamom each and 1ml of cinnamon, Tulsi, clove and mint).

Keywords

Spices, Herb, Essence, Treatment, Microbial Test, Sensory Evaluation.
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  • Prepration of “Masala Tea Essence”

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Authors

D. S. Mondhe
Department of Processing and Food Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), India
S. S. Gadakh
Department of Agricultural Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), India
S. B. Ghule
Department of Agricultural Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), India
S. D. Bibave
Department of Agricultural Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), India

Abstract


We introduced a liquid masala tea essence which was made with a mix blend of natural herbs such as ginger, lemon grass, cardamom, cinnamon, Tulsi, mint, clove, etc. Essential oil was extracted by using steam distillation process from spices and herbs, then the essential oil from each ingredient was mixed in different proportions to make treatments (T1 to T5). After preparation of treatments they were stored for the period of 15 days and then tested using microbial test IS 5887 (Part 3) for presence of bacteria Salmonella spp. According to the microbial test results Salmonella spp. was found to be absent upto 15 days from the date of production. Hence, it is concluded that essence can be stored upto 15 days in refrigerated condition. Similarly prepared essences were placed for sensory evaluation on the basis of 9 point hedonic scale. From the results of sensory evaluation T1 treatment was found to be the best treatment which contained (2 ml of ginger, lemongrass and cardamom each and 1ml of cinnamon, Tulsi, clove and mint).

Keywords


Spices, Herb, Essence, Treatment, Microbial Test, Sensory Evaluation.

References