Browsing by Author "Barwin, B.Z S."

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    Development of Green Tea Enriched Crackers
    (Uva Wellassa University of Sri Lanka, 2013) Barwin, B.Z S.; Gunathilake, R.P.D.; Jayasinghe, A.H.M.
    Green tea has high beneficial characters than the other processed tea such as black tea and oolong tea. It is a source of anti oxidants that can be used in food lipid stabilization (Mildner- Szkudlarz et al., 2009). Keeping in view on the above factor, this study was designed to develop a green tea enriched crackers and evaluate its physiochemical and sensory qualities. Methodology The green tea particles were powdered using a grinder. Cracker samples were processed from dough containing 0, 1, 2 and 3% green tea powder, brew and powder with brew in 1:1 ratio. The formula used was as follows: 165 g wheat flour, 22.3 g vegetable fat, 3.2 g salt, 2.3 g malt syrup, 2 g glucose syrup, 1 g yeast, 0.5 g Ammonium carbonate and 40 ml of water. Ammonium bicarbonate and yeast was dissolved in water and added. The contents were mixed for 15 min and left to ferment for 4 hours. Green tea was added to the dough and mixed for 2 min. Then the dough pieces were sheeted to a thickness to 3.5 mm, cut using 8cm square cutter and baked at 270 to 380 °C for 8 min. Then crackers were left to cool at room temperature and were wrapped tightly with poly propylene pouches and kept until further analysis. Sensory analysis was performed by 30 untrained panelists using five point hedonic scale. Control crackers were used as the reference. Crackers were analyzed for their moisture content, crude fiber, protein, fat, ash, carbohydrate and pH according to the methods described in AOAC. Total poly phenolic content and antioxidant activity also measured to analyze the quality of product. Final product was analyzed for E-coli, Staphylococcus aureus, Yeast and mould count and total colony count (TCC). Sensory data were statistically analyzed using Friedman test with p<0.05 being considered statistically significant. The polyphenol content and proximate analysis of two samples were compared using two sample t-tests. All statistical analyses were conducted with MINITAB 15.