Effect of Green Tea Powder on Development of Fresh Milk Egg Thai Custard Dessert Product Supplemented with Green Tea Powder

Abstract

Thai custard dessert is a Thai traditional dessert that is modified by adding green tea powder in order to add varieties to Thai dessert custard products and new options for healthy consumers. Green tea is highly nutritious and contains important substances that are beneficial to the body. The objective of this research was to study the optimum ratios of green tea powder on fresh milk egg Thai custard dessert supplemented with green tea products development. This research consisted in four treatments: Egg Thai custard dessert (a control), green tea powder in various ratios of 25, 50 and 75 (w/v) of fresh milk were obtained, respectively. The physical properties as L*, a*, b* value and texture measurement (hardness, gumminess, chewiness and springiness) were investigated. The chemical composition by proximate analysis of fat, protein, fiber, ash and carbohydrate were determined. The microbiological property was studied by total plate count analysis. In addition, the sensory evaluation was performed by using 9-points hedonic scale. The results from physical properties showed that L*, a*, b* and hardness were statistically significant (P<0.05). The chemical composition revealed that Treatment 4 had the lowest fat value of 6.05% but gave the highest protein, fiber and ash values of 6.29%, 1.07% and 0.85%, respectively.  The microbiological results indicated that total plate count in all treatments were less than 1x10⁶ CFU/g within standard criteria. The sensory properties revealed that panelists accepted on treatment 4 which gave the same highest scores on taste, overall acceptability and odor of 7.73 and 7.76, respectively.