Journal of Scientific Research and Reports

Acid lime peel is a citrus-processing by-product containing volatile compounds of sensory importance, including D-limonene. This study aimed to develop a citrus-based dip tea sachet using acid lime peel powder blended with pretreated tea powder and to evaluate its drying behaviour, selected physicochemical characteristics, sensory acceptability, and D-limonene retention. Fresh acid lime peels were washed, defibred, tray-dried at 50 ± 1 °C and 15 ± 1% relative humidity, ground, sieved through 60 mesh, and blended with pretreated tea powder in different proportions. The sachets were infused in 100 mL hot water at 90 °C for 30 s. Drying characteristics were assessed using moisture content, drying rate, and moisture ratio. Product quality was evaluated through colour measurement, vitamin C estimation, sensory evaluation using a 9-point hedonic scale, and GC-MS-based estimation of D-limonene. During tray drying, the moisture content of acid lime peel decreased from 75.80% to 2.55% on a wet basis, while the drying rate gradually declined, indicating falling-rate drying behaviour. Among the prepared formulations, B2 showed comparatively favourable sensory scores for colour, flavour, taste, tartness, and overall acceptability. The optimised formulation provided a balanced citrus-tea sensory profile. The dried peel powder contained 6.1 mg/g D-limonene, and D-limonene was detected in the optimised infusion. The findings indicate that acid lime peel powder can be used as an ingredient for preparing a sensory-acceptable dip tea sachet. Further validation is required to assess storage stability, volatile retention during shelf life, and consumer acceptability on a larger scale.