Development of nutri blended novel herbal fruit tea from underutilised fruit

Roselle-pineapple tea was formulated by using various locally available fruits and analyzed for proximate, phenolic, flavonoid content and antioxidant activities. The sensory quality for consumer acceptance of the fruit tea was analysed by hedonic scale. Roselle pineapple tea infusions contained high amount of total phenolic content of 664.9±0.31 mg GAE/100 g while flavonoid content of roselle-pineapple tea was recorded as 232.2±0.12 mg QE/100 g. Higher antioxidant activity was shown by roselle-pineapple (460.0±0.2 mg Ascorbic acid Equivalent/100 g sample) as compared to other fruit tea (129.7±0.07mg Ascorbic acid Equivalent/100 g sample). The fruit tea infusions also contained high vitamin C content. However, the present fruit tea infusions have shown high sensory quality and infusion time is also directly correlated with sensory quality of roselle pineapple tea.