Eureka! Institutional Repository

Green tea is considered a natural treasure for the human species. After water, it is the most widespread beverage. Green tea has been shown to have multiple benefits for human health, studies ranked it high in the list, and its action on human health is fully reflected in the ancient Chinese phrase “it is better to be deprived of food for three days than tea for one’’. Tea is reported to contain about 4000 bioactive compounds, of which 33% consist of polyphenols and especially flavonoids. Green tea, due to its polyphenolic ingredients has been described as a functional food. Functional foods have been specifically characterized because of the proven benefits they tend to provide to our health by improving the functioning of the human body. These foods have the potential to improve the physical and the mental health, while helping the prevention of various diseases. In the diploma thesis, our aim was to improve the benefits of green tea beverage in human health, sugar that is widely used in the production of green tea beverage was replaced by stevia and maltodextrin. Stevia is widely known of its zero contribution to calories, while maltodextrin can improve human metabolism. The process followed was based on the product development process. Initially, tests were performed to evaluate features such as the solubility of the particular ingredients, and then tests were carried out on whether a mixture of maltodextrin and stevia could tastefully and satisfactorily replace the sugar - sugar. These tests were particularly successful and helped to create five recipes with different stevia - maltodextrin concentrations, while the CMC - dextrose - citric acid - pectin mixture was stable. The specific components and at specific concentrations were found to organoleptically improve the growth product. Then, to evaluate the five recipes, they were organoleptically tested and compared with a green tea ready product. The evaluation process included two organoleptic assessments, the first with unqualified testers and the second with testers previously trained to participate in organoleptic assessment panels. Finally, the results were statistically analyzed and it turned out that two recipes of the five tested had the required acceptance from the testers. However, in order to release the specifics new products they need to be further investigated