01804nam a22001577a 4500003000400000005001700004008004100021040000900062100002400071245007700095260005500172300003700227500125400264500007301518504005501591OSt20250320105347.0250320b        |||||||| |||| 00| 0 eng d  cNVSU  aBambico, Pura Fe C.  aDevelopment of ginger based therapeutic tea blends/ cPura Fe C. Bambico  aBayombong:bNueva Vizcaya State University,c2017.  ax, 37 leaves :bphotos ;c28 cm.  aThis study aimed to determine which of the leaf extracts best compliment the ginger-turmeric extract in the health tea formulation and to determine the sensory quality of the blends in terms of appearance, taste aroma and general acceptability of the finished products.\
The sensory evaluation was made by 9 laboratory panelists using the 9-point Hedonic Scale to determine the sensory quality and general acceptability of the products. The products were laid out in completely randomized design. Data gathered were subjected to statistical analysis using the Analysis of Variance.
The results of the study showed that the quality and acceptability of the tea formulations did not differ significantly from the control and between treatments in terms of appearance, taste, aroma and general acceptability. These results indicate that the addition of different therapeutic leaves caused no negative effect on the appearance, taste, aroma and general acceptability of the finished products. All the therapeutic tea blends were rated as "Liked Moderately" by the panelists.
These results indicate that the therapeutic property of ginger can be further enhanced or optimized by the addition of leaves which were proven to have numerous health benefits.
  aThesis (Bachelor of Science in Home Technology - Food and Nutrition)  aIncludes appendices and bibliographical references