Development of ready-to-drink white tea shot.

Abstract

White tea leaf has been shown to possess physiological activities and has catechin which is the most abundant antioxidant compound found. This study was conducted to develop white tea shot formulated with white tea extract (WTE), ascorbic acid (AA), and sucrose (SC) in order to get high stability of catechin in the product. The first part of the study was conducted to choose best formula of white tea shot. The amount of water was set at 50 ml while WTE was set at 0.4% water basis. AA and SC amount were varied at 0.02, 0.05, 0.10% for AA and 3.0 and 6.0% for SC. The formula chosen was consists of 50 ml water, 0.4 % WTE, 0.10% AA, and 6.0% of SC. The decision was based on the rating hedonic test and short time storage catechin stability analysis of six formulation which the chosen formula revealed the least catechin lost and acceptable overall product likeness. The study also revealed that addition of AA is significant to lower catechin loss (P<0.05) while addition of SC did not reveal any effect (P>0.05). Physical, chemical, and microbiological characteristic was also observed in this study.