Sensory Attributes and General Acceptability of Corn (Zea mays) Hair Herbal Tea

(DepEd-Intel Regional Science Fair Finalist, S.Y. 2009-2010) 

Researchers:

Lagarnia, Valora Mae

Oliva, Rizza Anne

Orobia, Charmina

Research Adviser:

Ma. Regaele E. Aranza

 

Abstract

The study investigated the sensory attributes and general acceptability of corn (Zea mays) hair or cornsilk as herbal tea. The presence of beneficial phytochemicals in cornsilk led the researchers to utilize it as an herbal tea. It aimed to test if there is a significant difference between different samples of corn hair tea (Sweet Corn and Hybrid Corn-23D30) and commercial tea (Lipton_TM) in terms of color, aroma, sweetness, flavor and off-flavor, and general acceptability.  After the processes of sterilizing, drying, blending, and packaging, the cornsilk tea was served in a random order with codes that tally the score and master sheets. The results were decoded and the Analysis of Variance (ANOVA) was used to determine the statistical significance of the test.

Results showed that there was no significant difference in terms of sweetness, flavor, and off-flavor, which means that corn hair tea is comparable to commercial tea in terms of taste. The aroma and general acceptability tests yielded to a more positive result, as there was a significant difference stating that in the said characteristics, corn hair tea is more preferred by the respondents. However, the ideal dark brown color of the commercial tea was not achieved by the corn hair tea as the color test showed a significant difference.  The study demonstrated that aside from having low cost and high medicinal value, corn hair tea also possesses positive sensory attributes that make it generally acceptable to the public.