DEVELOPMENT OF A MULTI-INGREDIENT HERBAL TEA BLEND

Show simple item record

dc.contributor.author BANDARANAYAKE, A.N.
dc.date.accessioned 2021-08-05T07:37:56Z
dc.date.available 2021-08-05T07:37:56Z
dc.date.issued 2012
dc.identifier.other UWU/TEA/08/0005
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6864/UWULD%20TEA%2008%200005-03052019083703.pdf?sequence=1&isAllowed=y
dc.description.abstract This research was conducted to develop a multi ingredient herbal tea blend as a value added new product for the future of Sri Lankan tea industry. The main objective of this research was to develop a multi ingredient herbal tea blend by using chamomile (Matricaria recutita), lemon grass (Cymbopogon citrates), ginger (Zingiber officinale) and green tea (Camellia sinensis) and the specific objectives were to determine the selected quality parameters of the final herbal tea blend and the total cost of the product. Factorial design was used and low and high level of each factors were determined through preliminary sensory evaluation. Sixteen treatment combinations were prepared according to the design. Sensory evaluations were conducted as four sessions under four treatment combination sets. The liquor taste was evaluated under five-point hedonic scale. The first three sets were analyzed through Kruskal-Wallis non parametric ANOVA at 95 % confidence level and mean separation was done through Conover-Inman method. The final set was analyzed through Friedman test at 95 % confidence level and mean separation was done by critical CD value. The quality of the finally selected herbal tea blend was determined through moisture analysis for a five week period, analysis of total polyphenols and minerals (Ca, Mg, Fe, Cu, Zn). The total cost of the final product was determined through cost analysis. The treatment 647 was selected as the final herbal tea blend. The mean moisture results under oven drying and moisture-analyzer methods were 9.117 % and 8.283 % respectively and the moisture levels were acceptable for a five week storage period. The finally selected herbal tea blend contains higher quantities of Ca (394.5 mg/100 g) and Mg (207.7 mg/100 g) compared to the other elements and the low level of polyphenol (7.2 percent by mass) compared to black tea and green tea. The total cost of manufacturing of the 1 kg of the product was Rs.2349.82. Key words: Herbal tea blend, Chamomile, Ginger, Lemon grass, Green tea, Factorial design, Moisture, Minerals, Polyphenols, Total cost en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/TEA/08/0005
dc.subject Tea Technology and Value Addition Degree Programme ( TEA) en_US
dc.title DEVELOPMENT OF A MULTI-INGREDIENT HERBAL TEA BLEND en_US
dc.title.alternative Research Article – TEA 2012 en_US
dc.type Thesis en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search UWU eRepository


Browse

My Account