Journal of Food Processing & Technology

Jayeola CO

Publications

• Research Article
  Effects of Green Tea Extracts on the Caffeine, Tannin, Total Polyphenolic Contents and Organoleptic Properties of Milk Chocolate
  Author(s): Aroyeun SO and Jayeola COAroyeun SO and Jayeola CO
  
  Chocolate and green tea contains antioxidants that may be used as health promoting foods. A new product incorporating green tea in Chocolate and termed green tea chocolate was developed in this project. Green tea was produced using the Chinese method viz: Plucking, Fixing, Rolling and Drying. The green tea produced was milled into powder and mixed at different ratios: 10:90, (GTCE) 20:80 (GTCD), 30:70 (GTCC), 40:60 (GTCB) and 50:50 (GTCA) (w/w) of the green tea powder to the Chocolate. Conventional milk chocolate (GTCF) without green tea served as the control for the production of chocolate followed by the standard method. Proximate Analysis, Total Phenol and antioxidant properties were determined using standard methods; Sensory Analysis was done by panel of tasters who measured the Taste, Odour, flavour and general acceptability. The average protein of th.. Read More»
  DOI: 10.4172/2157-7110.1000579

  Abstract PDF