Development of Black Tea incorporated tomato sauce
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Tea has a lot of health beneficial components and also considered an energy active booster. Current
trend is moving to the health benefits concepts and green production. Under this condition, there is a
huge demand for black tea sauce like products. There is a high demand for Sri Lankan black tea in
Global market due to some specific characteristics. But, still we are failing on tea value addition.
Therefore, improving value addition practices and new product development are more essential to
Sri Lanka to survive in the Global market.
Recently, research has focused on green tea. Green tea is loaded with the compound epigallocatechin
gallate (EGCg), a powerful anti-oxidant. Since the fermentation process used to make black tea
converts EGCg into other compounds, researchers assumed black tea had less health benefits than
green tea. However, recent studies indicate the compounds contained in black tea which are
theaflavins and thearubigens, do more than contribute to its dark color and distinctive flavor. They
also provide health benefits originally attributed solely to green tea (Herath, H.M.U.N., and De Silva,
D., (2006).
Objectives
The main objective in the present study was to black tea incorporated tomato sauce while the specific
objectives were to determine appropriate amount of ingredients to be added to the product and to
extend shelf life, in order to obtain the desired product quality.
Method
Small pieces of tomatoes and green chilies were mixed using a grinder and salt, chili, black tea brew,
honey, garlic and tamarind extraction were added into the mixture until it becomes a cream. The
cream was heated until it becomes tick. Then filled into the sterilized glass bottles by using hot filling
method. All microbial analysis and proximate analysis were conducted according to the SLSI
standard (260: 2008). Statistical analysis was undertaken according to the Friedman test under 5%
significance level, by using MINITAB – 16 software package and Microsoft – Excel package.
Results and Discussions
Table 1 given the Physico-chemical properties and proximate analysis of black tea incorporated
tomato sauce. According to proximate analysis, moisture content was 14 % and protein content was
0.5 %. Total soluble solid content of the product was 38. pH of the product was 4.42 and tritratable
acidity was 3.69 %. Total poly phenol content was 350 mg GAE/g. By doing sensory evaluation from
Friedman test from Minitab 16 software the product contained the best characters of sauce.
Description
Keywords
Agriculture, Export Agriculture, Tea Industrials, Tea Technology, Tomato Sauce, Black Tea