Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from <i>Moringa oleifera</i> Leaves

<div>Brew colours of the<b></b>unblanched <i>Moringa</i> samples dried at (a) 55°C, (b) 60°C, (c) 65°C and steam blanched <i>Moringa</i> samples dried at (d) 55°C, (e) 60°C, (f) 65°C.</div>

International Journal of Food Science

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Figure 3

Figure 3: Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from <i>Moringa oleifera</i> Leaves 

Figure 3 | Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves 