MD. MAHABUB ALI1* and MST. ALEYA NASREEN2
1Scientific Officer and 2Principal Scientific Officer, Department of Biochemistry, Bangladesh Jute Research Institute, Manik Mia Avenue, Dhaka-1207, Bangladesh. *Corresponding author’s Email: malip_bjri@yahoo.com.
ABSTRACT
The experiment was conducted at the Laboratory, Department of Biochemistry, Bangladesh Jute Research Institute, Dhaka, Bangladesh during April to August, 2013 to evaluate of jute leaves as vegetable and herb tea. The samples were collected from Manikgonj Farm. The sensory appeal of vegetable and tea are gaining increasing consumer attention due to a growing awareness of health benefits derived from their consumption. The study were to conduct in direct sun dry, freez dry and blanch dry in order to assess their potentiality for food product development as vegetables and generate descriptive vocabulary on the sensory properties of jute leaves as vegetables and herbal tea. The blanched dried jute leaves was the most acceptable product with a ranking of “like very much”. On the other hand, four category of tea was justified, in which jute leaves tea was third position in terms of colour, flavor, texture and over acceptability.
Keywords: Jute leaf, Herbal tea, Caffeine, Catechin, Free radical and Sensory.