Development of a biscuit enriched with Tea polyphenols

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dc.contributor.authorParththipan, K.
dc.contributor.authorWijesinghe, W. A. T. P.
dc.contributor.authorArachchi, M.P.M.
dc.date.accessioned2022-02-17T09:07:13Z
dc.date.available2022-02-17T09:07:13Z
dc.date.issued2015
dc.description.abstractTea 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.en_US
dc.identifier.isbn9789550481088
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8379/48-TEA-Development%20of%20a%20biscuit%20enriched%20with%20Tea%20polyphenols%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAgricultureen_US
dc.subjectExport Agricultureen_US
dc.subjectCrop Productionen_US
dc.subjectTea Technologyen_US
dc.subjectBiscuitsen_US
dc.titleDevelopment of a biscuit enriched with Tea polyphenolsen_US
dc.title.alternativeResearch Symposium 2015en_US
dc.typeOtheren_US
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