Development of a biscuit enriched with Tea polyphenols
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Tea is receiving increased interest from food scientists due to its purported antioxidant properties and
health benefits.Polyphenols in tea are believed as excellent chemical compounds. Several clinical
studies have proved polyphenols to be active in disease prevention in several ways. Polyphenols have
also been recently recognized as functionally active molecules, possessing antioxidant, anticancer,
anti-mutagenic properties, as well as exerting protective effects against cardiovascular and other
diseases.
Methodology
The current study was carried out at Eswaran Brothers Export (Pvt) Ltd, 104/11 GrandpassRoad,
Colombo 14. Laboratory analysis was done at UvaWellassa University laboratories. Indore to find
better extraction method for tea polyphenol, preliminary study was conducted by using ethanol and
water. Extraction efficiencies of water and ethanol were tested in different time and temperature
combination. The total polyphenol content in the tea extract was determined by measuring the color
development with Folin-Ciocalteu phenol reagent in alkaline medium (ISO 14502-1), at absorbance
of 765 nm using UV-VIS spectrophotometer. Gallic acid was used as a standard and the total
polyphenol were expressed as mg / g Gallic acid equivalents (GAE). For this purpose, the calibration
curve of Gallic acid was drawn. Through preliminary study of the polyphenol extraction, as a
polyphenol source 40 g BOPF black tea concentered extracts were used for final product
development. Three kind of final products were developed such as without extract, with water extract
and ethanol extract. Organoleptic properties of the biscuits were evaluated using sensory analysis.
Total polyphenol content of the final consumer accepted product also test with Folin-Ciocalteu
phenol reagent in alkaline medium method.
Results and Discussion
Through preliminary study high polyphenol content was obtained water at 80 C with 30 min
extraction and 40 % ethanol solution at 40 C with 2 hr. extraction.
Description
Keywords
Agriculture, Export Agriculture, Crop Production, Tea Technology, Biscuits