Effects of Green Tea Extracts on the Caffeine, Tannin, Total Polyphenolic Contents and Organoleptic Properties of Milk Chocolate

Abstract

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 the control chocolate was 8.05 which varied between 7, 24% (10% supplementation) and 8.39% (50% supplementation). The % crude fibre for the control chocolate was 1.17% and for other supplemented levels, it varied from 0.93% for 10% green tea addition to 1,23%. All the crude fibre increased significantly (p 40% > 30% > 20% > control > 10%. The L* value reduced significantly from 10% to the 50% green tea powder. In conclusion, replacement of cocoa nibs with green tea powders up to 20-50% impaired the taste of the chocolate.