Development of a Tea Incorporated Instant Soup Cube
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Instant soups are a new group of dried foods which play an important role in the nutrition of
people because theyfulfill present and future social consumer requirements (Ayto, 2002). Next
to water, tea is the most widely consumed beverage in the world (Macfarlane, 2004). Tea
contains many chemical compounds that are good for health (Owen et al., 2008). This research
was an effort to develop a tea incorporated instant soup cube as a tea based new value added
product to compatible with the modern consumer needs. Specific objectives are to determine the
appropriate amount and type of tea powder to be incorporated into the soup mixture, to
determine some important physicochemical parameters of the newly developed product and
microbial analysis and to compare the different aspects of the tea soup cube and a tea cup made
with dust.
Methodology
Referring to the literature and the earlier trials on different ingredients ratios, six basic recipes
were developed for the instant soup mixture. Among those, the best recipe was selected based
on the consumer preference on overall acceptability of fifty individuals. Two tea standards wer e
developed for Green Tea and Black Tea separately using dust grades to incorporate into the
soup mixture. The range of quantity to be incorporated into the soup mixture was determined
thorough preliminary trials. Five treatments were prepared by incorporating various quantities
of tea and soup mixture as shown in Table 1.A mould was prepared to produce homogeneous
soup cubes of equal weight (4 g).
Description
Keywords
Agriculture, Export Agriculture, Crop Production, Tea Industrials, Tea Technology