Discipline: Natural Sciences
Fresh lemon grass tea samples were processed and formulated into a health drink, a suitable substitute for synthetic beverages like soft drinks. Juice samples (in natural flavour, with citric acid and with calamansi) were aseptically dispensed into 437mL glass bottles. Acceptability was evaluated immediately after preparation. 100 taste test panels evaluated the sensory attributes (color, odor, flavour and general acceptability) of the samples using the nine-point hedonic scale. Physico-chemical properties which include the nutritional aspects and the microbiological qualities were also tested. Results showed that lemon grass tea samples contain valuable nutrients such as carbohydrates, proteins, fats, and minerals. Vitamin C was not detected in the sample due to processing and heat. Sensory tests in terms of color, odor, flavour and general acceptability also indicated that the sample was acceptable and obtained “like moderately”. Microbiological analysis of E. coli and Aerobic Plate Count (APC) were both satisfactory. Samples in natural flavour had the shortest span of only 5 days under room temperature.