Review of the article “Herbal tea formulation using different flavoured herbs with dried Corn Silk powder and its sensory and phytochemical analysis”, verified by Publons, Web of Science

Abstract

The potential applications of corn silk are closely related to its phytochemical composition and its bioactive compounds such as flavonoids and phenolics which have beneficial effects on human health. Corn silk is considered as a waste during corn processing. Being healthy and nutrient dense waste, corn silk can be used for formulation of health food product which on one hand will improve the nutrient quotient of individuals and on other add on to the livelihood security of the farmers. Several underutilized plants material and herbs exist with potential for processing into herbal tea, research in product development of herb teas is limited. So this study was conducted to use dried corn silk powder variety of VL Baby corn-1 for formulation of flavoured herbal tea with different combination of nutmug (Trachyspermum ammi), Clove (Syzygium Aromaticum), Cinnamon powder (Cinnamomum verum),Timur (Zanthoxylum alatum), Tulsi (Ocimum tenuiflorum), Gandraini, Cymbopogon citratus (Lemon grass), Blend(Clove+Timur+Gandhredhi), and one without any combination only corn silk. Result of sensory evaluation indicated that the mean scores of all eight flavoured herbal corn silk tea along with only corn silk tea (control) showed acceptable in terms of all sensory parameters and the maximum scores fell in category of ‘liked moderately.