Show simple item record PATHMAPERUMA, T.R. 2021-08-06T07:08:30Z 2021-08-06T07:08:30Z 2012
dc.identifier.other UWU/TEA/08/0025
dc.description.abstract The research was carried out to develop natural herbal tea by using belimal. The value added tea market is expanding significantly so that these type of herbal product might have a good potential. The belimal flowers are dried and crusted in order to make belimal powder. Then belimal powder is mixed with black tea or green tea, assuring a constant total weight for each and every combination. The research was conducted according to Factorial Design with three factors at two levels and as two experiments to the black tea and green tea. Both experiments were consisted with 4 treatment combinations. The black tea or green tea was blended with belimal powder according to the percentages (25% and 50%) while changing brewing time (3 minute and 5 minute) in the both experiments. Data was collected through a standard sensory evaluation sheet. The sensory evaluation was conducted by ranking method, where company tea tasters evaluate color, strength, taste and aroma to determine the overall quality in both experiments. MINITAB was used to analyze the data. In both experiments belimal percentage and brewing time was significant at P<0.05. There is a significant different in overall quality between treatment combinations at H>7.815. According to Conover-Inman method was selected best treatment combination such as treatment combination 002 and 006 in experiment 1 and treatment combination 004 and 007 in experiment 2. Then according to the cost analysis treatment combination 002 and 006 are similar costs in experiment 1 and treatment combination 007 less expensive than treatment combination 004 in experiment 2. Therefore both treatment combinations 002 and 006 are preferable for value added tea market as black tea mix with belimal and treatment combination 007 is more useful for value added tea market as green tea mix with belimal. Key Words: Belimal, Brewing Time, Percentage, Sensory Evaluation en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/TEA/08/0025
dc.subject Tea Technology and Value Addition Degree Programme ( TEA) en_US
dc.title.alternative Research Article – TEA 2012 en_US
dc.type Thesis en_US

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