DEVELOPMENT OF MORINGA SEED POWDER AND FRUIT FLAVOR INCORPORATED ICED TEA

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dc.contributor.author HEMACHANDRA, H.P.L.D.
dc.date.accessioned 2021-08-19T08:30:44Z
dc.date.available 2021-08-19T08:30:44Z
dc.date.issued 2014
dc.identifier.other UWU/TEA/10/0016
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6971/UWULD%20TEA%2010%200016-03052019153955.pdf?sequence=1&isAllowed=y
dc.description.abstract Sri Lanka produces and exports tea for a long time. Customers prefer to experience new forms of tea products over the traditional tea beverage. However, there is an issue that nutritional iced is are not available in the market. Moringa iced tea is one value added form of tea. The research aimed to develop a nutritional iced tea. Two type of flavors were selected, i.e. mango and strawberry. Flavored black tea samples were prepared incorporating moringa seed powder. The prepared samples were subjected to sensory evaluation by 30 panelists. Color, taste, aroma, overall acceptability were evaluated. Finally, the selected samples were used for determining the self-life and analyzing the nutritional value. Result revealed that strawberry flavored moringa iced tea was the best flavor over mango flavored moringa iced tea. Selected iced tea sample included 10.03 % polyphenol content and 0.0123 % of protein content. The formulated moringa iced tea beverage could be stored for two months at room temperature of 30±2 °C without any significant changes in the quality characteristics. Key words- Sensory evaluation, color, taste, aroma, self- life, flavor en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/TEA/10/0016
dc.subject Tea Technology and Value Addition Degree Programme ( TEA) en_US
dc.title DEVELOPMENT OF MORINGA SEED POWDER AND FRUIT FLAVOR INCORPORATED ICED TEA en_US
dc.title.alternative Research Article – TEA 2014 en_US
dc.type Thesis en_US


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