DEVELOPMENT OF A BISCUIT ENRICHED WITH TEA POLYPHENOLS

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dc.contributor.authorPARTHTHIPAN, K.
dc.date.accessioned2021-08-20T05:05:04Z
dc.date.available2021-08-20T05:05:04Z
dc.date.issued2014
dc.description.abstractTea (Camelia sinensis) is the most popular beverage containing relatively large amounts of polyphenols; it could be tremendously important source of polyphenol constituents in human diet. This study was carried out to investigate better extraction of tea polyphenols and develop polyphenol-rich biscuits. Extraction efficiencies of water and ethanol were tested in different time and temperature combinations. High polyphenol content was obtained from water at 80 °C for 30 min extraction and 40 % ethanol solution at 40 °C for 2 hours extraction. As a polyphenol source 40 g BOPF black tea concentered extracts were used for final product development. Organoleptic properties of the biscuits were evaluated using sensory analysis. Higher acceptance for overall acceptability (p < 0.05) was observed for ethanol extract incorporated biscuit. Total polyphenol content in consumer accepted biscuit ranged between 551.25 — 521.07 mg / lOg (one biscuit), that mean one biscuit is equal to two cup of tea. If one person consume one cup of tea with developed biscuits that will give equal benefits (Tea Polyphenol) of consuming three cups of tea. Present study indicated that ethanol extracts were accepted by consumers as a polyphenol-rich source in food product constituents, and might be an interest of wider usage as food components. Key Words: Biscuit, Extraction, Functional food, Polyphenols, Self Life, Sensoryen_US
dc.identifier.otherUWU/TEA/10/0032
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6983/UWULD%20TEA%2010%200032-06052019085149.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/TEA/10/0032
dc.subjectTea Technology and Value Addition Degree Programme ( TEA)en_US
dc.titleDEVELOPMENT OF A BISCUIT ENRICHED WITH TEA POLYPHENOLSen_US
dc.title.alternativeResearch Article – TEA 2014en_US
dc.typeThesisen_US
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