Abstract:
The data presents the results of an experiment conducted to analyze the moisture content, pH,
ash, and fat levels of green tea infused with natural ingredients over a period of 21 days. On day
0, all samples had moisture content ranging from 7.33to 8.33, with sample 2 having the highest
pH level 6.76 and ash content 5.56. All samples had a fat content of 0. On day 7, the moisture
content, pH, and ash levels of all samples remained largely unchanged, with sample 2 still having
the highest pH level and ash content. During 14 days of storage, there was an increment of the
moisture content of sample 1 to 8.66, while sample 2 had the highest moisture content of 9.66,
along with the highest pH level 6.86 and a slightly higher ash content of 5.73. Sample 3 had the
highest ash content of 5.83. On day 21, sample 2 had the highest moisture content of 10.66,
along with the highest pH level of 6.86, while sample 3 had the highest ash content of 5.86.
Sample 1 had a moisture content of 9.66, similar to that of sample 2.Overall, the data suggests
that the natural ingredients used in the infusion of green tea may have an impact on the moisture
content, pH, and ash levels of the tea over time, with sample 2 consistently showing the highest
levels across all measures. However, the fat content remained unchanged always zero in all
samples throughout the 21-day period. The TPC results showed that sample 1 had a TPC of 3 to
6×103 cfu/gm, sample 2 had a TPC of 6 to 8×103 cfu/gm, and sample 3 had a TPC of 11 to
12×103 cfu/gm. The sensory evaluation results indicated that sample 1 had an overall
acceptability score of 7.4, with high scores for color 7.93, appearance 7.66, smell 7.96, and taste
7.23. Sample 2 had an overall acceptability score of 7.46, with high scores for color 7.96,
appearance 7.33, smell 7.93, and taste 7.7. Sample 3 had an overall acceptability score of 6.53,
with lower scores for color 7.93, appearance 6.26, smell 7.26, and taste 5.66.
In conclusion, the experiment analyzed the effects of natural ingredients on green tea blend
moisture content, pH, ash, and fat levels over a 21-day period. The results showed that the
sample 2 consistently showing the highest levels. However, the fat content remained unchanged.
The TPC results indicated that sample 3 had a higher microbial load compared to samples 1 and
2. The sensory evaluation results showed that samples 1 and 2 were generally well-received,
while sample 3 had lower scores in most attributes. The green tea blend infusions can affect its
properties, and microbial load and sensory acceptability should be considered in product
development.
