Abstract:
According to the processing method, there One different kinds of tea: black tea, green tea, oolong tea. Sri Lanka is the second largest tea exporter in the world (Anonymous a, 2012); the greater portion is exported as bulk lea (Ganewatfa cr at., 2003). The average price of bulk tea is lower than that of value-added products (Ganewatla el ul., 2005). However, the Sri Lankan tea industry experiences lack of value-added products to local and export markets. Consumption of chocolate and related products has been increased by 1 l% in the last decade (A nonyinous b, 2007). Bes ides, the consumers have a great interest on the presence of plant-derived compounds in food (Belléak e/ of., 2009). The chemical composition of green tea differs from that of black tea (Bhagwat ri al., 2003); green tea has a higher flavan-3-ol, a type of polyphenol (L6est e/ ml., 2002) and is well-known to provide health bene fi ts (Yang e/ «/„ 20 1 1 i Cooper, 20 1 2; Narotzki el al., 20 12). Therefore, development of a wit ite chocolate with green tea incorporation would be of great interest for both tea and chocolate industries. The objectives of this research were:
• Developing a white chocolate by incorporating green ten powder, and evaluate it for sensory parameters \o select the best percentage of green tea incorporation
• Determining the polyphenol content of green-tea-incorporated white chocolate and compare it with the while chocolate available ii\ the market
• Evaluating the developed product for free fatty acids, moisture content and microbial growth during the storage period
