%0 Journal Article %1 noauthororeditor %A Joseph, Khushi Amit Patel | Dhanya %D 2023 %J INTERNATIONAL JOURNAL OF TREND IN SCIENTIFIC RESEARCH AND DEVELOPMENT %K Rosemary cinnamon green leaves, tea, %N 2 %P 132-135 %T Development of Rosemary Induces Green Tea %U https://www.ijtsrd.com.com/home-science/food-and-nutrition/53905/development-of-rosemary-induces-green-tea/khushi-amit-patel %V 7 %X The study of physiochemical properties of fresh Rosemary leaves powder and also the preparation of tea from standard green tea. Powder of Rosemary leaves is prepared by sun drying for duration of 3 4 hours, followed by grinding into fine particles size. Dried leaves are subjected to proximate analysis. Dried leaf powder reveals a moisture content of 6.41 , total ash at 5.52 , and crude fiber at 25.19 . The physicochemical properties disclose that sorbic acid is absent. Three formulations T0, T1, and T2 were created by varying the amounts of rosemary leaves 1.45gm, 1.50gm, and 1gm green tea ratio 1.45gm, 1gm, and 1.50gm rosemary green tea T2 was accepted on the basis of sensory characteristics like taste, texture, and flavor and overall acceptability. The selected sample was assessed from proximate analysis and microbial tests. Khushi Amit Patel | Dhanya Joseph "Development of Rosemary Induces Green Tea" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53905.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53905/development-of-rosemary-induces-green-tea/khushi-amit-patel

@article{noauthororeditor, abstract = {The study of physiochemical properties of fresh Rosemary leaves powder and also the preparation of tea from standard green tea. Powder of Rosemary leaves is prepared by sun drying for duration of 3 4 hours, followed by grinding into fine particles size. Dried leaves are subjected to proximate analysis. Dried leaf powder reveals a moisture content of 6.41 , total ash at 5.52 , and crude fiber at 25.19 . The physicochemical properties disclose that sorbic acid is absent. Three formulations T0, T1, and T2 were created by varying the amounts of rosemary leaves 1.45gm, 1.50gm, and 1gm green tea ratio 1.45gm, 1gm, and 1.50gm rosemary green tea T2 was accepted on the basis of sensory characteristics like taste, texture, and flavor and overall acceptability. The selected sample was assessed from proximate analysis and microbial tests. Khushi Amit Patel | Dhanya Joseph "Development of Rosemary Induces Green Tea" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53905.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53905/development-of-rosemary-induces-green-tea/khushi-amit-patel }, added-at = {2023-07-11T08:31:35.000+0200}, author = {Joseph, Khushi Amit Patel | Dhanya}, biburl = {https://www.bibsonomy.org/bibtex/205e560cecfb58dadb0c0053a449c2ae4/ijtsrd}, interhash = {c82e71e9f01c33a1e0c5e4cee71d99b2}, intrahash = {05e560cecfb58dadb0c0053a449c2ae4}, issn = {2456-6470}, journal = {INTERNATIONAL JOURNAL OF TREND IN SCIENTIFIC RESEARCH AND DEVELOPMENT}, keywords = {Rosemary cinnamon green leaves, tea,}, language = {english}, month = apr, number = 2, pages = {132-135}, timestamp = {2023-07-11T08:33:37.000+0200}, title = {Development of Rosemary Induces Green Tea }, url = {https://www.ijtsrd.com.com/home-science/food-and-nutrition/53905/development-of-rosemary-induces-green-tea/khushi-amit-patel}, volume = 7, year = 2023 }