Formulation and Sensory Evaluation of a Herbal Tea Using Pomegranate Peel

Abstract

This study evaluates the sensory attributes and physicochemical properties of pomegranate peel-based herbal tea formulations to determine the most acceptable blend. Sensory evaluation was conducted with a semi-trained panel (n=36) using a 9-point hedonic scale to assess aroma, brew colour, taste, astringency, aftertaste, and overall acceptability across five formulations. Statistical analysis using the Friedman test indicated significant differences in sensory acceptability among formulations (p < 0.001). Formulation 567, containing a blend of pomegranate peel powder (PPP), lemongrass powder (LP), ginger powder (GP), and cinnamon powder (CP), exhibited the highest acceptability. In addition, a comparison was made between herbal teas prepared using pomegranate peel powder and those made with coarse pomegranate peel to identify the differences and determine which is most preferred. The findings suggest that formulation 567 offers an optimal balance of sensory qualities, supporting its potential for commercial herbal tea development. This study contributes valuable insights into the utilisation of pomegranate peel waste in functional beverage formulations.