Development of Tea incorporated Jackfruit ( Artocarpus heterophyllus Lam ) cordial
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Date
2015
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Since few decades tea has become one of the most famous and commonly consumed beverage which
only second to the water in the world. There is evidence that the bio active compound like
polyphenols, flavonoids, catechins, caffeine which comprise in tea are responsible for the human
health ( Puneet, 2013 ) by helping to reduce the risk of cardiovascular diseases and some forms of
cancer, promoting oral health, reduce blood pressure, helping for weight control, improving
antibacterial and antiviral activity etc. Jackfruit is an excellent source of phytonutrients including
lingans, isoflavones and saponins which all have anti-cancer properties due to their capacity to protect
the body from the effects of free-radicals, slowing the degeneration of cells that can lead to
degenerative diseases. Jackfruit also provides small amounts of essential fatty acids with an ideal
omega 3 to omega 6 ratio of roughly 1:2. We now know that the ratio at which we consume these
essential fatty acids is just as important, if not more important than how much we consume of them
(Baslingappa, 2012). The ripened jackfruits have appealing flavor, color, and a taste that can be used
to prepare a delicious fruit drink enriched with vitamins. Therefore, this research was carried out to
develop a tea incorporating jackfruit cordial which enrich with nutritional and stimulant effect with
the endurable cost of production and maximizing the consumer satisfaction.
Methodology
There were two treatments conducted by changing tea type as green tea and black tea and amount of
tea. Jackfruit to tea combination was evaluated and trial was done in order to find the best overall
acceptability and finally three treatments were prepared and evaluated on sensory, chemical and
microbiological basis. The sensory evaluation was done using 30 untrained panelists. In chemical
analysis, proximate composition was determined for moisture content, crude fat, crude protein, ash
and carbohydrate for content. pH value, brix value and microbiological analysis were done for
Escherichia coli, Total Plate Count (TPC) and Yeast and mold in weekly for 1 month and analyzed
by using Friedman nonparametric statistical method.
Description
Keywords
Agriculture, Export Agriculture, Tea Industrials, Tea Technology, Fruit, Beverage