Development of Herbal Tea Blended with Cinnamon bark powder  (Cinnamomum verum) and the Leaves of Guava (Psidium guajava) and  Garcinia (Garcinia quaesita)

dc.contributor.author	Bulathgama, B.E.A.U.
dc.contributor.author	Lakshman, P.L.N.
dc.contributor.author	Bulugahapitiya, V.P.
dc.contributor.author	Subodinee, A.A.M.
dc.date.accessioned	2021-07-29T09:15:51Z
dc.date.available	2021-07-29T09:15:51Z
dc.date.issued	2021-03-03
dc.identifier.issn	2362-0412
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/3371
dc.description.abstract	Tisanes or herbal teas are a popular beverage in modern days, as it is considered natural, safe, and help in promoting health. Nowadays, consumer patterns and lifestyle modification are in concern regarding the burden of many non-communicable diseases, including diabetes mellitus. Hyperglycaemia is the most predominant condition in diabetes patients and prediabetes patients. This study was intended to develop a herbal tea blend incorporated with selected plant extracts; Cinnamon, Guava, and Garcinia, which are known to have hypoglycaemic effects. The product development involved preliminary evaluation of individual herbal infusions and optimising the best temperature and time combination to obtain the highest preference in organoleptic properties.	en_US
dc.language.iso	en	en_US
dc.publisher	University of Ruhuna	en_US
dc.subject	Garcinia leaves	en_US
dc.subject	Guava leaves	en_US
dc.subject	Herbal tea	en_US
dc.subject	Sensory evaluation	en_US
dc.title	Development of Herbal Tea Blended with Cinnamon bark powder (Cinnamomum verum) and the Leaves of Guava (Psidium guajava) and Garcinia (Garcinia quaesita)	en_US
dc.type	Article	en_US