Production of Tea from Turkey Berry - Open Access Library Journal

OALibJ > Vol.5 No.7, July 2018

Production of Tea from Turkey Berry ()

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DOI: 10.4236/oalib.1104316 2,835 Downloads 7,758 Views Citations

Author(s)

Adonu Regina¹, Amoah Millicent¹, Mensah Eric²

Affiliation(s)

¹Faculty of Applied Sciences, Department of Hospitality Management, Takoradi Technical University, Takoradi, Ghana.
²Accra Technical University, Accra, Ghana.

ABSTRACT

Tea is consumed for different reasons and by different people around the world. Most people are increasingly becoming aware of the benefits of consuming herbal beverages, hence the need for production of tea from health and medicinal plants. This work was aimed to produce tea from Turkey berry and access the acceptance of Turkey berry tea in when compared with other tea product on the market. Sensory evaluation was done on a five-point hedonic scale. The samples were: Sample A (100% Lipton), Sample B (100% Turkey berry tea), Sample C (Lipton with milk and sugar) and Sample D (Turkey berry tea with milk and sugar). The appearance, colour, taste and aroma of the Turkey berry tea were liked by the respondents. However, a few of them did not like the colour and aroma of the Turkey berry tea only (without milk).

KEYWORDS

Turkey berry; Tea; Beverage; Herbal tea; Sensory evaluation

Share and Cite:

Regina, A. , Millicent, A. and Eric, M. (2018) Production of Tea from Turkey Berry. Open Access Library Journal, 5, 1-9. doi: 10.4236/oalib.1104316.

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