Combinations of Green Tea, Green Coffee, and Cinnamon for Development of Herbal Beverage for Hypercholesterolemia

Background/Aims: Green tea, green coffee, and cinnamon are ingredients that have high antioxidant and they are hypothesized to have positive effect on blood lipid profile. The purpose of this study was to develop herbal beverage for people with hypercholesterolemia subject. Methods: This study used an organoleptic test with semi-trained panelist. Three formulas of the herbal beverage were developed with different ratios of green tea, green coffee, and cinnamon: F1 (2.5:1:1), F2 (2:1.5:1), and F3 (1.5:2:1). Data collected were analyzed with Kruskal-Wallis H test. Results: The average preference of color, flavor, taste, viscosity and after taste characteristics among the three formulas were not significantly different (p > 0.05). The most preferred beverage formula was F2, having the highest acceptance for overall characteristics. Each serving size (100 mL) of F2 contains 1 g carbohydrate, 3.7 g protein, 0.7 g fat, and 304 mg AEAC/100 g antioxidant. Conclusions: Development of herbal beverage from green tea, green coffee, and cinnamon have the potential to be consumed as an alternative high-antioxidant beverage for people with hypercholesterolemia.