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

Table 5

Quality attributes of the sensory evaluation.

Quality attribute	Unblanched			Steam blanched
	521	592	563	784	725	706
Dry leaf texture	2.57^a ± 0.85	2.49^a ± 0.98	3.06^b ± 1.06	3.74^c ± 0.98	3.97^c ± 1.01	3.69^c ± 0.96
Brew colour	3.14^a ± 1.14	3.37^a ± 1.11	3.23^a ± 1.11	3.23^a ± 1.26	3.34^a ± 0.87	3.31^a ± 1.16
Brew aroma	2.77^a ± 1.14	3.00^a ± 1.11	3.20^a ± 1.10	3.14^a ± 1.22	3.09^a ± 1.31	3.26^a ± 1.38
Brew taste	2.57^a ± 1.27	2.63^a ± 1.06	2.80^a ± 1.27	3.09^ab ± 1.31	3.17^ab ± 1.27	3.49^b ± 1.27
Astringency	2.80^a ± 1.35	2.77^a ± 1.24	2.91^a ± 1.44	3.09^a ± 1.31	2.83^a ± 1.04	2.97^a ± 1.12
After taste	2.40^a ± 1.29	2.71^a ± 1.23	2.91^a ± 1.48	2.77^a ± 1.19	2.83^a ± 1.01	2.83^a ± 1.20
Overall acceptability	2.71^a ± 1.23	2.69^a ± 1.02	2.97^ab ± 1.15	3.17^ab ± 1.40	3.23^ab ± 1.14	3.51^b ± 1.40

; mean ± SD. Values in a row followed by different letters in superscript are significantly different . The values in bold represent the highest mean score for each attributes. And the significance was compared for the six samples for each attribute, i.e., row wise. For example, for dry leaf texture the letters “a”, “b”, “c” represents the significant difference among the six samples. The superscript “ab” in brew taste represents an intermediate condition.