Development of Effervescent Green Tea (Camellia sinensis var. sinensis ).

Abstract

Green tea has high phenolic compound which gives good impact to body’s health, due to its high phenolic compound the taste is slightly bitter, which decrease consumer acceptance. To overcome this problem, effervescent tea was presented. Effervescent is the reaction of acid and base producing CO2 when dispersed in water resulting a fizzing mouthfeel which covering undesired taste and giving other advantages. Discovering the best formulation based on its physical, chemical and sensory properties to increase the consumer acceptance is the objectives of this research. The quality of green tea powder was analyzed, it had bulk density 0.60 ± 0.03 g/mL, solubility 76.82 ± 0.66 %, and color (L*, a*, b*) 64.28 ± 0.45; 2.05 ± 0.11; 27.24 ± 0.41. The TPC (Total Phenolic Content) and moisture content were 5.56 ± 0.06 (% w/w dry basis) and 1.84 ± 0.11 % (wb). The second study was determination of the best formulation, there were 16 formulas which were developed with mixture design technique. The components including stevia (2%) as fixed ingredient, green tea powder (Camellia sinensis var. sinensis) (15-40%), mixture of sodium bicarbonate and citric acid (50-65%) with ratio 1:1, maltodextrin (10-20%). Based on the physical, chemical, and sensory properties the best formula consists of 56% mixture citric acid and sodium bicarbonate, 29% green tea powder, and 15% maltodextrin. This formula then used to make the final product and its quality was determined. The hardness 115.80±4.96 N, color as 0Hue 86.46±0.09, effervescent time 183.33±2.08 second, for pH 5.65±0.01, moisture content 1.92±0.03% (wb) and TPC 2.34±0.058 (% w/w db). Consumer acceptance test was conducted with 100 participants with different background (gender, age, occupation, and education), the acceptability and buying intention were considered high (87% and 74% respectively). In conclusion this product has met the standard of effervescent product and finely accepted by consumer.