Sensory Properties Of Cogon Grass (Imperata Cylindrica) In Making Tea With Local Flavors - Martin, Carla Mae A.; Marie Lourd I. Sacatroopez (Magalang, Pampanga : Pampanga State Agricultural University, 2020)
This study was conducted to explore the acceptability of cogon grass (Imperata cylindrical) tea infused with local flavors namely cogon grass (roots), ginger, calamansi, and lemongrass. Using experimental design in food product development employing Randomized Complete Block Design (RCBD), sensory evaluation results were gathered on the four treatments of cogon grass tea which were as follows: Treatment 1 - cogon grass; Treatment 2 - cogon grass with ginger; Treatment 3 - cogon grass with calamansi; and Treatment 4 - cogon grass with lemongrass. Descriptive statistics revealed that Treatment 1 was the most acceptable with the overall descriptive rating of "Like Very Much" in all the five sensory parameters - appearance, aroma, taste, flavor, and overall acceptability.