Doroyan,Jayson M.  <br/><br/>
Effects of varying amounts of lemongrass (cymbopogon citratus) ans roselle (Hibiscus cabdriffa) on the acceptability of longevity spinach (Cynura procumbens) tea /  
Jayson M. Doroyan  
 -  2021 
 - xv, 60 leaves   28 cm.  
<br/><br/> Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City 
<br/><br/>Bibliography: leaves 40-46. 
<br/><br/> 	ABSTRACT DOROYAN, JAYSON M. 2021. Effects of Varying Amounts of Lemongrass (Cymbopogon Citratus) and Roselle (Hibiscus Sabdariffa) on the Acceptability of Longevity Spinach (Gynura Procumbens) Tea. Undergraduate Thesis, College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906, Ilocos Norte. 60pp. Adviser: Mr. John Christian A. Arrogante 	Longevity spinach (Gynura procumbens) is one of the medicinal herbs that are still underutilized. One of the ways to utilize this herb is by processing it into herb tea. Herb teas that are made from only one plant are usually poor in sensory appeal. Therefore, the study used experimental research to explore uses for longevity spinach by blending it with other herbs namely, lemongrass and roselle. Specifically, the objectives of the study were to (1) formulate tea blend for longevity spinach using roselle and lemongrass to enhance its sensory appeal, (2) determine and evaluate the water activity of the dried herbs, and (3) identify the effects of lemongrass and roselle to the sensory acceptability of longevity spinach herb tea by using sensory evaluation specifically, color, aroma, flavor, aftertaste and overall acceptability tests. The determined water activity of the dried herbs was below 0.6 Aw at 30°-33° C. The developed tea blends were evaluated in terms of color, aroma, flavor, aftertaste and overall acceptability. There were fifty-one (51) panelists who participated in the sensory evaluation. 	Results revealed that F: (70%longevity spinach, 5%lemongrass, 25%roselle) was the most acceptable formulation in terms of color (8.66), flavor (8.71), aftertaste (8.37) and overall acceptability (8.76) but lenst acceptable in terms of aroma acceptability (5.98). While Fs (70%longevity spinach, 25%lemongrass, 5%roselle) was the least acceptable in terms of color (5.43), flavor (5.69), aftertaste (5.57) and overall acceptability (5.84) but the most acceptable in terms of aroma acceptability (8.20). It was concluded that the sensory acceptability of longevity spinach tea, blended with roselle and lemongrass, was acceptable; the result also show that the product can maintain its shelf stability, in dry storage; and roselle is significantly associated to the color, flavor, aftertaste and overall acceptability of longevity spinach tea while lemongrass is significantly associated to the aroma acceptability of the tea. Based on the findings, it was recommended that roselle and lemongrass can be added to the consumption of longevity spinach tea as an enhancer.