000			01859nam a22001817a 4500
003			OSt
005			20250320105347.0
008			250320b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBambico, Pura Fe C.
245			_aDevelopment of ginger based therapeutic tea blends/ _cPura Fe C. Bambico
260			_aBayombong: _bNueva Vizcaya State University, _c2017.
300			_ax, 37 leaves : _bphotos ; _c28 cm.
500			_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.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c131 _d131