DEVELOPMENT OF A TEA INCORPORATED INSTANT SOUP CUBE

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dc.contributor.authorKONARA, P.C.
dc.date.accessioned2021-08-17T06:58:43Z
dc.date.available2021-08-17T06:58:43Z
dc.date.issued2013
dc.description.abstractTea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. Dust is a popular grade among tea consumers. Value addition can be done my making food items from dust. Preparation of a instant soup cube by using tea dust is the main objective of the study. After conducting several preliminary trials a basic soup mixture was selected and the amount of the tea that should be added for a best combination was identified by a sensory evaluation. The tea proportions added was 25%, 37.5%, 50%, 62.5 % and 75%. And the best level was 50% tea with soup mixture. The result was then used to identify the best tea type .The tea proportion of the cubes were changed according to the type of tea as green, black and mixture of green and black tea (1:1). From the sensory evaluation and statistical analysis black tea was selected as the best sample. The black tea instant soup cube contains 0.3% protein, 16.11% caffeine, 6.78 % poly phenol content and 36.96% antioxidant property. Total aerobic plate count did not exceed the specifications in the Sri Lanka Standard Institute standards for two months. Keywords: Tea, Instant soup cube, sensory evaluation, polyphenol, attributesen_US
dc.identifier.otherUWU/TEA/09/0022
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6937/UWULD%20TEA%2009%200022-03052019132027.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/TEA/09/0022
dc.subjectTea Technology and Value Addition Degree Programme ( TEA)en_US
dc.titleDEVELOPMENT OF A TEA INCORPORATED INSTANT SOUP CUBEen_US
dc.title.alternativeResearch Article – TEA 2013en_US
dc.typeThesisen_US
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