DEVELOPMENT OF READY TO DRINK HERBAL GREEN TEA INCORPORATED WITH INDIAN SARSAPARILLA (Hemidesmus indicus)

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dc.contributor.author PRADEEPIKA, M.P.A.
dc.date.accessioned 2021-08-20T07:16:32Z
dc.date.available 2021-08-20T07:16:32Z
dc.date.issued 2015
dc.identifier.other UWU/TEA/11/0001
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7001/UWULD%20TEA%2011%200001-06052019091504.pdf?sequence=1&isAllowed=y
dc.description.abstract Currently, tea is the most famous beverage in the world. The sensory appeal of tea, like all other foods is mostly considered in new product development of tea. Among the different type of tea green tea is gaining increasing consumer attention due to a growing awareness of health benefits derived from their consumption. Indian Sarsaparilla (Hernidesnius indicus) which is known as Iramusu in sinhala is a locally available herb. Present study was carried out to develop a Ready to drink herbal tea incorporated with Hemidesnius indicus. The best percentages of Indian Sarsaparilla and Licorice extract, to be incorporated with final product were identified as 42 % and 5 % respectively. Five herbal tea samples were prepared by changing the amount of green tea percentage as 41 %, 43 %, 45 %, 47 % and 49 %. Each sample contained 42% of indian Sarsaparilla extract 5% of licorice extract and 0.3g of citric acid. Proximate composition of RTD herbal tea was determined according to the AOAC standards. Sensory properties were evaluated using preference test by 30 untrained panelists and best sample was selected by using freedman statistical analysis. Shelf life of the final product was analyzed for 6 weeks period stored at room temperature (27 °C) and refrigerated condition (4 °C). pH, brix , titratabie acidity and microbiological parameters of the samples were checked for six weeks period. Initial values for the above parameters were determined as 4.31, 2°and 1.25 el respectively. Microbiological results indicated that TPC, YMC and Escherichia coli have fulfilled the requirements of Sri Lankan Standard (SLS) for both storage (4 °C and 27 °C) conditions. KEYWORDS: Ready to drink, Indian Sarsaparilla, Green tea, Herbal tea en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/TEA/11/0001
dc.subject Tea Technology and Value Addition Degree Programme ( TEA) en_US
dc.title DEVELOPMENT OF READY TO DRINK HERBAL GREEN TEA INCORPORATED WITH INDIAN SARSAPARILLA (Hemidesmus indicus) en_US
dc.title.alternative Research Article – TEA 2015 en_US
dc.type Thesis en_US


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