International Journal of Applied Research
Vol. 2, Issue 11, Part C (2016)
Study on the alimental value, physicochemical constituents and sensory evaluation of chocolate tea
A research was undertaken to develop a whole new product with the combination of tea and chocolate. Objectives were also to determine the change in alimental values and physicochemical constituents of market tea with the combination of different branded cocoa powders (eg. Sonali, Cadbury) and chocolate flavors. Sensory evaluation was conducted through all the samples. Results showed that protein, lipid and carbohydrate percentages were higher in chocolate tea than market tea (Black Tea). But they varied with the change of the cocoa powder brands. Similar facts were observed in the physicochemical constituents and antioxidant activities. Meanwhile ash and moisture content were lower in chocolate tea than general tea. In statistical analysis of alimental values and antioxidant activity, significant differences were observed between general tea and chocolate tea. In sensory evaluation, chocolate tea samples got the average standard scores.
How to cite this article:
Raisul Abedin Ananda, Dr. Mohd. Amirul Islam, Dr. Razia Sultana Chowdhury, Dr. Iftekhar Ahmad. Study on the alimental value, physicochemical constituents and sensory evaluation of chocolate tea. Int J Appl Res 2016;2(11):155-158.