EAS Publisher | Consumer Acceptability of Dandelion Leaves and Ginger Tea

Consumer Acceptability of Dandelion Leaves and Ginger Tea

DOI : https://doi.org/10.36349/easjmb.2023.v06i03.001

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Tea is an aromatic beverage obtained by pouring hot or boiling water over cured or fresh leaves and bud of Camellia Sinensis. The study was aimed to produce tea from dandelion leaves and ginger and to analyze consumers’ acceptability level of dandelion ginger tea when compared with green tea. Samples of tea were evaluated using sensory quality attributes such as color, aroma, taste, flavor, after taste and overall likeness. Sensory evaluation was done using seven-point Likert scale from disliked very much to liked very much. Four samples of tea were codified as ADG – Green Tea (control); BDG - 50% dandelion leaves and 50% ginger; CDG -75% dandelion leaves and 25% ginger and DDG - 25% dandelion leaves and 75% ginger. The results showed that, consumer panelist liked all the sensory quality attributes of experimental sample DDG and were willing to use the product.

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