Development of different tested functional tea using Rosella, Beet-root & Moringa leaves by using MCSTD technology.

dc.contributor.author	Rezvi, MD. Rashadul Islam
dc.date.accessioned	2020-01-29T14:07:27Z
dc.date.available	2020-01-29T14:07:27Z
dc.date.issued	2019-05-03
dc.identifier.uri	http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/3680
dc.description.abstract	The study, Development of different tested functional Tea using Rosella, Beet-Root & Moringa leaves by using MCSTD technology. Take different Percentage of Rosella, Beet-Root & Moringa leaves. Sample 1: M-90%, R-5%, BR-5%; Sample 2: M-90%, R-7%, BR-3%; Sample 3: M-90%, R-3%, BR-7% & make 3 different Tea. Proximate Analysis that Moisture, Ash & Protein; which results are: Moisture: S1-3.5%, S2-2.95%, S3-3.95%; Ash: 9.79%, 9.69%, 8.95%; Protein: 6.56%, 10.94%, 16.4%. A sharp increase in Moisture, Ash & Protein content was observe with the increase of Rosella, Beet-Root & Moringa Leaves Powder in each Sample. All Sample tested are good & acceptable with or without Sugar. Sample-1 is better than other Sample. Include maximum Nutritional value in this tea, Should Develop this type of Tea	en_US
dc.language.iso	en_US	en_US
dc.publisher	Daffodil International University	en_US
dc.subject	Food habits	en_US
dc.subject	Tea gardens	en_US
dc.title	Development of different tested functional tea using Rosella, Beet-root & Moringa leaves by using MCSTD technology.	en_US
dc.type	Other	en_US