Development of Ready to Serve Iced Tea Drink from Tea Wastage Generated During the Black Tea Manufacturing Process in Sri Lanka.

Abstract

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Study it was attempted to identify the possibility of developing a Ready to Serve (RTS) iced tea from the tea wastage generated in down country black tea manufacturing process ih Sri l.anka. Around 8.8% GDP of Sri Lankan economy depends on tea manufacturing (Central Bank Report 2014.21) 15). ' ccdl ding to the Central Bank annual reports shows that more than 6-8% of the tealeaves were lost as wastage during the process ol miUilifacttirlng black tea in Sri Lanka. Even though these waste tea were throw away without alt) valuable usage, this research clearly shown how this wastage can be turn in to a valuable and marketable product Si i ' anktlti ten market can reduce the cost they lost as tea wastage by implementing this methodology in industrial scale. The main objective of this study was to develop a I'TS type Iced tea drink from the wastage generated in between the down country black tea manufacturing process. Moreover I" identifying the proper stage to collect the refused lea and analyzing its behavior and accessibility to developed a food product Identification of the better formulation, nutritional value of the developed product and analyze the stability of the product were other objectives of this study. Essential Ingredients were identified through Lilellttult review and market reference study in Sri Lankan market and two factorial studies were carried out to identification of the raw niiUerial proportions in an initial stage. Thereafter series of sensory evaluation were carried out in order to seven point hedonic Seale wltll the participation of 35 panelists. C ollected data were analyzed using Minitab 14 statistical software. Kruskal-Wallis lesl Method was applied within 5% significance level, and pair-wise test also done. Finally microbiology and proximate analysis were caltied oiit complying with the AOAC standards. Stability of the product was determined through microbiologically and seiisory evaluation for four weeks of time period. There were series of sensory evaluation and finally follr samples were selected among them numbered as 478. 642, 703, and 854. Within them sample No. 854 was significantly different I'roiil 703 and it has the highest average rank value. Also there were no significant differences between samples 478.642, and 103 And 854 were identified as the most preferable sample and carried out further analysis for each attribute for the sample with different formulations of citric acid. There were 12 newly prepared samples for each attribute and 742 was the most preferable Simple for each attribute studied as appearance, strangeness, odour, taste, colour and overall acceptability among them The final product consists with 0.52%0f total solids. 0.7R% Of ash. 96.67% moisture and free of protein, fat and fibre and the average pH value was constant in 5.8. \nd Ihefe Wasn't silly significance difference in pH value or sensory evaluation for four weeks of time period. The developed product can be recommended fol the Ceylon black lea industry to increase profit while protects the environment through redacting solid waste generation. And best ritW material collection point was identified as at the colour-sorter. Asepticpackaging and triple laminated packaging methods recommended to use for the packaging process.