DEVELOPMENT OF SUGAR FREE READY TO DRINK TEA FROM BROKEN MIX FANNINGS

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dc.contributor.authorDILRUKSHI, H.C.
dc.date.accessioned2021-08-16T09:34:24Z
dc.date.available2021-08-16T09:34:24Z
dc.date.issued2013
dc.description.abstractThe research was carried out to develop sugar free ready to drink tea by incorporating refuse tea extracts and Stevia (Stevia rebaudiana)sweetner. The value added tea market is expanding significantly so that this type of beverages might have a good potential. Tea is extracted by using refuse tea in order to make water soluble tea powder. Then it is mixed Stevia powder and flavour (lemon), assuring there is no wastage when adding it. Hot water with about 80°Cwas added to each and every cup ensuring constant volume was received. Data was collected through a standard sensory evaluation sheet. The sensory evaluation was conducted by ranking method, where untrained panels evaluated it'sflavour, sweetness, appearance, strength and overall acceptability to determine the quality in the experiment. MINITAB was used to analyze the data. In this experimentstreatment combination was at P<0.05. According to non parametric Friedman test,best treatment combination was treatment number one. But appearance and strength of the drink is higher in treatment number four. Therefore treatment number one most preferable for value added tea market. Key Words: Stevia, Refuse tea extract, Sensory Evaluationen_US
dc.identifier.otherUWU/TEA/09/0016
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6932/UWULD%20TEA%2009%200016-03052019121552.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/TEA/09/0016
dc.subjectTea Technology and Value Addition Degree Programme ( TEA)en_US
dc.titleDEVELOPMENT OF SUGAR FREE READY TO DRINK TEA FROM BROKEN MIX FANNINGSen_US
dc.title.alternativeResearch Article – TEA 2013en_US
dc.typeThesisen_US
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