TY  - THES
T1  - Development of mango-flavored tea
A1  - Docot, Lydia D.
A2  - Azanza, Ma. Patricia V.
LA  - English
YR  - 1998
UL  - https://tuklas.up.edu.ph/Record/UP-99796217608257378
AB  - The general objective of this study was to develop an acceptable mango-flavored tea beverage. A preliminary testing using 0, 1, 2, 3, and 4% (w/w) liquid mango flavor mixed with oolong tea base presented to 10 panelists for sensory evaluation to determine what concentration of mango flavor should be used with various tea bases was conducted. Preliminary statistical anaylsis showed that even 4% mango flavor incorporated in oolong tea base, the panelists were still unable to detect any hint of mango flavor or aroma at all nor the test beverage samples were acceptable to the panelists. Based on these initial results, a wider range of test flavor concentrations of 0, 1, 5, and 10% (w/w) of both liquid and powder mango flavor were added to oolong, black and green tea bases. Each of the test samples was presented to 24 panelists for sensory evaluation. The panel scores were then subjected to Analysis of Variance and DMRT analysis at 5% level of significance. Statistical analysis showed that the panelists were still unable to detect any mango flavor in the mango-flavored oolong tea test samples even at 10% (w/w) liquid and mango flavor concentrations. The mango flavor may have been masked by the strong flavor of the oolong tea. Further addition of liquid flavor higher than 10% may already affect the moisture content of the tea and therefore affect its shelf life. Further addition of powder flavor higher than 10% may affect the appearance of the product blend since it may cause observable turbidity in the tea liquor. Results of ANOVA and DMRT tests showed that the test samples with 10% mango flavor for both green and black tea bases were the most acceptable mango-flavored tea blends. These results were observed in both liquid and powder mango-flavored teas. The most acceptable liquid and mango-flavored green and black teas were subjected to moisture and tannin content analyses. Results of the analyses showed that the test samples of black and green teas with 10% liquid mango flavor gave higher moisture contents than both the control and the powder mango-flavored test samples. These may be due to probable co-evaporation of some liquid mango flavor volatiles of the mango flavoring and their loss might have been recorded as moisture in the moisture content determination. The moisture content of the control and the test samples with 10% powder mango flavor of green and black teas were all within range of the 5-10% which is the usual moisture content of commercial teas after manufacture. The ANOVA and DMRT tests of results of the moisture content analyses of the powder mango-flavored test sample and the control showed no significant difference between the results at 5% level of significance, although generally, the powder-flavored test samples had lower moisture contents than the control test samples. This could be due to the presence of an anti-caking agent in the powder mango-flavored tea samples. The tannin contents of the green and black tea infusion test samples with liquid and powder mango flavors and the control were way below the normal 7-14% tannin content of tea leaves as analyzed by chromatographic methods. These results can be expected since according to Varnam and Sutherland (1994), only <1% of the original tannin content of the tea is actually recovered from tea infusions. No significant difference between the tannin contents of the test samples and the control were detected by ANOVA.
NO  - Thesis (BSFT)--University of the Philippines Diliman
CN  - LG 993.5 1998 F66 D62
KW  - Tea.
KW  - Beverages.
ER  -