Proximate Compositions, Physical and Sensory Characteristics of Mixed Green Tea Leaves with Vegetables Snack

The aim of this study is to develop mixed green tea leaves with vegetables snacks. Proximate compositions, physical and sensory properties of mixed green tea leave with vegetables snack were assessed. The vegetables such as water spinach, spinach and Kailan were mixed with green tea leaves separately to produce GWS, GS, and GK, respectively. Commercialized seaweed snack (CS) was used as a control. The proximate composition of mixed green tea leaves with vegetables snack and control were determined using Association of Analytical Chemists (AOAC) method. The physical properties (i.e. water activity and texture profile) of the control and mixed green tea leaves with vegetables snacks were assessed using water activity meter and texture profile analyzer, respectively. Sensory evaluation was evaluated by 40 semi-trained panelists. The ash, crude protein, crude fiber, crude fat as well as calories of mixed green tea leaves with vegetables snacks were significantly (P<0.05) higher than the control. Moisture and carbohydrate of mixed green tea leaves with vegetables snack were significantly (P<0.05) lower than control. Texture profile analysis indicated that mixed green tea leaves with vegetables snack and control were no significant (P>0.05) in terms of fracturability, adhesiveness, gumminess and chewiness. Sensory evaluation results indicated that mixed green tea leaves with vegetables snacks were acceptable by panelists as they received score higher than 4.00. Therefore, the findings from this study showed that mixed green tea leaves with vegetables snacks has potential to be developed into snack which is similar with the seaweed snack.