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Development of ready to serve iced tea drink from tea wastage generated during the black tea manufacturing process in Sri Lanka.

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Abstract. - 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 in Sri Lanka. Around 8.8% GDP of Sri Lankan economy depends on tea manufacturing (Central Bank Report 2014,2015). According to the Central Bank annual reports shows that more than 6-8% of the tealeaves were lost as wastage during the process of manufacturing black tea in Sri Lanka. Even though these waste tea were throw away without any valuable usage, this research clearly shown how this wastage can be turn in to a valuable and marketable product. Sri Lankan tea 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 RTS type Iced tea drink from the wastage generated in between the down country black tea manufacturing process. Moreover to identifying the proper stage to collect the refused tea 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 Literature review and market reference study in Sri Lankan market and two factorial studies were carried out to identification of the raw material proportions in an initial stage. Thereafter series of sensory evaluation were carried out in order to seven point hedonic scale with the participation of 35 panelists. Collected data were analyzed using Minitab 14 statistical software. Kruskal-Wallis test Method was applied within 5% significance level, and pair-wise test also done. Finally microbiology and proximate analysis were carried out complying with the AOAC standards. Stability of the product was determined through microbiologically and sensory evaluation for four weeks of time period. There were series of sensory evaluation and finally four samples were selected among them numbered as 478, 642, 703, and 854. Within them sample No. 854 was significantly different from 703 and it has the highest average rank value. Also there were no significant differences between samples 478,642, and 703. 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 sample for each attribute studied as appearance, strangeness, odour, taste, colour and overall acceptability among them. The final product consists with 0.52%of Total solids, 0.78% of ash, 96.67% moisture and free of protein, fat and fibre and the average pH value was constant in 5.8. And there wasn’t any significance difference in pH value or sensory evaluation for four weeks of time period. The developed product can be recommended for the Ceylon black tea industry to increase profit while protects the environment through redacting solid waste generation. And best raw material collection point was identified as at the colour-sorter. Aseptic packaging and triple laminated packaging methods recommended to use for the packaging process. Key-words: Refused tea, Iced tea, Black tea, wastage
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European Journal of Academic Essays 3(4): 147-150, 2016
ISSN (online): 2183-1904
ISSN (print): 2183-3818
www.euroessays.org
Development of Ready to Serve Iced Tea Drink from
Tea Wastage Generated During the Black Tea
Manufacturing Process in Sri Lanka.
1Thilina Amarasiri, 2Rumesh Liyanage, 3Indira Wickramasinghe
1 Department of Food Science and Technology,
Faculty of Applied Sciences, University of Sri Jayewardenepura,
Gongodawila, Nugegoda, Sri Lanka.
thilinaamarasiri@gmail.com , rumesh@sci.sjp.ac.lk, indiraw@sjp.ac.lk
Abstract. - 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 in Sri Lanka. Around 8.8% GDP of Sri Lankan economy depends on
tea manufacturing (Central Bank Report 2014,2015). According to the Central Bank annual reports shows that more than 6-8% of
the tealeaves were lost as wastage during the process of manufacturing black tea in Sri Lanka.
Even though these waste tea were throw away without any valuable usage, this research clearly shown how this wastage can be
turn in to a valuable and marketable product. Sri Lankan tea 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 RTS type Iced tea drink from the wastage generated in between the down
country black tea manufacturing process. Moreover to identifying the proper stage to collect the refused tea 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 Literature review and market reference study in Sri Lankan market and two factorial
studies were carried out to identification of the raw material proportions in an initial stage. Thereafter series of sensory evaluation
were carried out in order to seven point hedonic scale with the participation of 35 panelists. Collected data were analyzed using
Minitab 14 statistical software. Kruskal-Wallis test Method was applied within 5% significance level, and pair-wise test also done.
Finally microbiology and proximate analysis were carried out complying with the AOAC standards. Stability of the product was
determined through microbiologically and sensory evaluation for four weeks of time period.
There were series of sensory evaluation and finally four samples were selected among them numbered as 478, 642, 703, and 854.
Within them sample No. 854 was significantly different from 703 and it has the highest average rank value. Also there were no
significant differences between samples 478,642, and 703. 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 sample for each attribute studied as appearance, strangeness, odour, taste,
colour and overall acceptability among them.
The final product consists with 0.52%of Total solids, 0.78% of ash, 96.67% moisture and free of protein, fat and fibre and the
average pH value was constant in 5.8. And there wasn’t any significance difference in pH value or sensory evaluation for four
weeks of time period.
The developed product can be recommended for the Ceylon black tea industry to increase profit while protects the environment
through redacting solid waste generation. And best raw material collection point was identified as at the colour-sorter. Aseptic
packaging and triple laminated packaging methods recommended to use for the packaging process.
Key-words: Refused tea, Iced tea, Black tea, wastage
European Journal of Academic Essays 3(4): 147-150, 2016
148
1. Introduction
In Sri Lanka tea is the number one exporting cultivation that
contribute to 2% of the GDP thus it is been cultivated in
large number of lands. According to the statistics 14
districts cultivate tea out of 25 districts in Sri Lanka. Among
them Nuwara Eliya is the district with highest number of tea
cultivated land while Gampaha is the district with least
number of tea cultivated lands. [1]
In black tea processing there is a considerable wastage being
generated throughout the manufacturing process. Yet this
wastage has some potential to generate some drinkable or
edible component to ruduce environmental pollution while
increasing the profit.
Almost 4- 6% of Sri Lankan tea lost as wastage. [2]
This is a huge amont when it comes to national level. Thus
it is a very important thing if that wastage can be reduced by
developing a product by using them as a main ingreadiant.
Tea market is one of the main factors that Sri Lankan
economy depends on. 8.8% GDP of Sri Lankan economy
depend on tea. [3]
By taking all these things in to consideration I conducted
this research to develop an iced tea RTS that can be
manufactured via the left over that generated throughout the
tea manufacturing process.
Black tea is the most famous type among those thousands of
different tea types and now the trend is been towards green
tea due to the health benefits that said to be found in green
tea. Iced tea is kind of a new concept that tries out by many
consumers. [4]
Iced tea is a form of cold tea. It’s not just tea served in a
glass with ice cubes. This is a different kind of a product
where lots of food science theories and science and
technological facts comes in to play. In iced tea industry
there can be seen lots of cultural and other differences and
lots of different types of flavours being added to enhance the
taste and aroma of the product. [5]
In steeped tea, polyphenols are largely responsible for
astringency. The term polyphenol simply refers to a
categorization of compounds composed of many phenolic
groups, hence the name poly-phenol. These compounds are
plant metabolites produced as a defense against insects and
other animals and are the most abundant compounds in tea
comprising as much as 30-40% of both freshly plucked tea
leaves and solids in tea liquor.
There are an estimated 30,000 polyphenolic compounds in
tea, flavonoids are arguably the most important group of
polyphenols in tea and are the source of the many health
claims surrounding tea, and specifically tea antioxidants
Polyphenol oxidase and peroxidase are the most important
enzymes in tea leaves. They are responsible for the
enzymatic browning of tea leaves that takes place when the
cell walls in the leaves are broken and the polyphenols are
exposed to oxygen otherwise known as oxidation. These
enzymes may be denatured or deactivated using heat so that
browning cannot occur; this is one of the first steps in green
tea production and is why finished green tea leaves remain
green. The enzymes may also be denatured by simply
depriving them of moisture for a time which is what happens
during the long withering period in white tea production.
2. Objectives
General Objective
To develop a RTS Iced tea from the tea wastage generated
in between the down country black tea manufacturing
process.
Specific Objectives
To determine the best raw material collecting point to
develop the product from the normal down country black tea
manufacturing process.
To determine the best procedure/formula to
manufacture/develop the product.
To analyze the nutritional value of the developed product.
To conduct series of sensory analysis to identify the best
composition/formulation of raw materials for the product
development and to identify the organoleptic acceptability
of the final product.
To analyze the shelf life and stability of the product
3. Methodology
There were three main steps in the methodology;
Identification of raw materials.
Selecting best product formulation among prepared samples.
Statistical analysis
Refused black tea has been identified as the main ingredient
for the product and there were three main samples collecting
points such as colour sorter, Miton sifter and also at the
Fiber mat. These samples were individually analyzed to find
out the proper collecting point. Samples were collected from
Batuwangala Tea Factory (Pvt) Ltd, Neluwa, Sri Lanka.
Market references and literature surveys were used to collect
some information about ongoing products.
Samples were prepared with different formulations and
sensory analyzing used to determine the best sample
product to develop the final product, by using a trained
sensory panel. Sensory analysis was carried out in
order to the six point hedonic scale and double blind
single centered sensory method, finally collected data
were analyzed using Minitab statistical software
(Kruskal-Wallis test). Moreover proximate analysis
tests were carried out complying with the AOAC
methods and microbiology tests were done in order to
Sri Lankan Standard Institution standard test methods.
European Journal of Academic Essays 3(4): 147-150, 2016
149
4. Results and Discussion
There were four pre prepared samples with different
formulations named as 478,642,703 and 854 were hosted to
the sensory evaluation test 01. Formulations were design in
order to the two factorial method. According to the
following graphical representation sample number 854 has
the highest average rank value.
Figure 4.1 - Average rank values of the sensory evaluation-
01
According to the above graph 845 has the highest average
rank value. Also 642, 478 and 703 sample have rest values
respectively. Selected sample (854) tend to further analysis.
Three samples were prepared using the above selected
formula with different proportions of sweetener. The
average rank values graphically represented in figure 4.2.
Figure 4.2 - Average rank values of the sensory evaluation-02
In order to the statistical evaluation results Hstat (24.54)
value is greater than Htable value (H= 5.99) (Appendix I),
since there was a significant difference among samples
(278,316,743). According to paired wise comparison
between samples using average rank values and the mean
separation value, preferable sugar level of sample 316 was
significantly different from sample 743. Also there were no
significant differences between samples 278, and 743.
According to the AR values, the most preferred formulation
preferable sugar level was 316.
Series of sensory analysis were carried out to find out the
better formula for each attribute such as colour, Taste,
Odour, Strongness, appearance and Overall acceptability.
Sensory evaluations were planned for twelve samples
labeled as 103, 113, 123, 133, 143, 153, 163, 173, 742, 193,
203 and 213. When considering all the sensory attributes,
742 obtained the highest preference among them. Results
have been illustrated by descriptive chart (web diagram) in
figure 3.3 as follows.
Figure 4.3 sensory evaluation summery for each attribute.
Proximate analysis results were as follows,
0
20
40
60
80
100
120
478642703854
Average Rank Vale
Sample Number
Avarege Rank Value
Avarege Rank
Value
0
20
40
60
80
278 316 743
Average Rank
Sample number
Average Rank
Avarage Rank
European Journal of Academic Essays 3(4): 147-150, 2016
150
Table 4.1. Proximate analysis results for the final product.
Nutrition
Result
Test Method
Moisture
96.67%
Oven drying
method
Protein
-
AOAC method
960.52
Fat
-
-
Crude Fibre
-
AOAC method
978.10
Total Solids
0.52%
-
Ash
0.78%
AOAC method
94546
Final product was consists with the pH value of 5.8 and it
was measured for four weeks of time period and there was
no significant change within the above time period.
Final products stabilized with 2.4% of sweetener and
1%of sodium benzoate.
5. Conclusion And Recommendations
Conclusion:
The development of the Ready To Serve iced tea product
from product wastage from down county black tea
manufacturing process was successful in laboratory scale in
terms of sensory acceptability and microbial safety. Final
product had a good stability and shown a quality parameter
stability during the four weeks observing time.
Proximate analysis results of the final product show that it
contains 0.52% of total solid, 0.78% ash and 0% protein and
crude fiber. And the final product shows a 5.8pH.
Recommendations:
Conducting a market survey is a very helpful thing to
understand the target market and it’ll helpful to make fine-
tuning of the product. That will help to add new flavors to
the product according to customer preference.
Industrial level product development method has to
determine for large scale production.
To understand the feasibility of manufacturing this product
as a marketable product feasibility study is very important.
Since shelf life determination was done using the lab scale
developed product, it’s important to conduct a shelf life
determination process for industrial level product.
Comparative study with market available similar product to
evaluate the quality of the product with similar products
available in the market.
6. References:
1. Selvaratnam, R., De Silva, L., Pathmeswaran, A.
and De Silva, N. (2011). Nutritional status and productivity
of Sri Lankan tea pluckers. Ceylon Med. J., 48(4).
2. Rupasinghe, K. (2015). [online] Available at:
http://www.pgia.ac.lk/files/Annual_congress/journel/v18/41.
pdf [Accessed 15 Nov. 2015].
3. Annual Report 2014. (2015). [online] Available at:
http://ttp://www.cbsl.gov.lk/pics_n_docs/10_pub/_docs/efr/a
nnual_report [Accessed 15 Nov. 2015].
4. Tea Varieties. (1975). Chagyo Kenkyu Hokoku
(Tea Research Journal), (43), pp.56-63.
5. Gaines, S. (1993). Iced Tea. Business Ethics: The
Magazine of Corporate Responsibility, 7(4), pp.14-14
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To assess the impact of nutritional status on productivity of tea pluckers. Cross-sectional, analytical. SETTING AND PARTICIPANTS OF STUDY: All tea pluckers in five divisions of a tea estate in Hatton. A dietary survey was conducted using the 24 h dietary recall method. Nutritional status was assessed by measurement of body mass index (BMI) and haemoglobin (Hb) levels, and faeces were examined for helminth ova. The daily weight of tea leaves plucked and the number of days worked by each woman during the preceding month were noted from production records. Three hundred and four women (mean age 37.8 years, SD 8.4) were examined. The majority (59.9%) had evidence of chronic energy deficiency (BMI < 18.5). Almost all (94.4%) were anaemic (Hb < 13.3 g/dl, altitude adjusted cutoff). Mean daily iron intake was 8.7 mg (SD 2.3 mg), 45.9% of the national recommended dietary allowance. Only 10.1% had hookworm infection, all of light intensity. Multivariate regression analysis showed that dietary iron intake, the number of children and the number of children below 5 years, but not hookworm infection, were independently associated with Hb (p < 0.05). There was a strong positive correlation between monthly productivity and Hb, but not with BMI. Variation in Hb levels accounted for 65% of variation in productivity (adjusted R2 = 0.651). Most of the study population had chronic energy deficiency and anaemia. Dietary inadequacy of iron is a much more important causative factor than hookworm infection. Productivity was strongly associated with the degree of anaemia but not with BMI.
  • Tea Varieties
Tea Varieties. (1975). Chagyo Kenkyu Hokoku (Tea Research Journal), (43), pp.56-63.