Development of OAT Flour Brownie Green Tea Product

Abstract

          This study investigated recipes of brownie to develop a standard recipe of
brownie green tea from oat flour. The study also examined the physical properties and
shelf-life of the product. Three different recipes were developed and evaluated to test
the sensory properties of each recipe by 5 experts. The result showed that the recipe
B1 was the most satisfactory. The recipe was further developed by replacing the entire
wheat flour with oat flour. Supplementation of 6 different amounts of green tea
powder (G 00 4, G 01 8, G 02 12, G03 16, G 04 20 and G 05 24 gram) was studied.
According to the sensory evaluation by 30 consumers, the recipe G05 was the most
acceptable. Then, sugar in three different amounts of G 06 280, G 07 330 and G 08 380
gram was added to find out the proper proportion. The result of the sensory analysis
showed that the recipe 07 gained the highest acceptance. The recipe was analyzed in
terms of physical properties, shelf-life and the acceptance using the data from the
sensory evaluations in mean and standard deviation values (xand S.D.).
         The study found that the recipe with G 05 24 gram green tea powder and G 07
330 gram sugar had the highest acceptance with the mean score of 8.23. In terms of
the physical properties, the recipe obtained 0.82 of A w, 39.63 of L*, 3.02 of a*and
26.49 of b* . The product, packed in a clear PET plastic container and PET a take-away
pastry container with brown bottom and clear cover, can be stored for 8 days at the
room temperature of 35°C, and for 14 days in the fridge at the temperature of 3°C.