UTILIZATION OF TEA WASTE FOR THE FORMULATION OF COCOA POWDER

2019-07-15 2019-07-17 2019-07-19 11/7/2024 10:01:56 PM Advanced Food and Nutritional Sciences 4 2019 Conference abstract 59 60 2019 http://dx.doi.org/10.21065/AdvFoodNutriSci.4.59 English Misha Rashid1 , Aqsa Nasir2 , Saniya Tayyab1 , Rashida Ali2 Waste utilization, black tea, substitute, alkaloids, cocoa powder. The purpose of this study is to focus on waste utilization. Which is become necessity and a challenge in food industry. Black tea is normally high in consumption among Asian countries. And the wastage is discarded or used as fertilizer. The aim is more complete utilization of raw material and minimization of pollution. Dried tea waste can be used as coco powder replacer when it undergoes into different processes. The target is to used tea waste with the association of sugar and milk to create coco powder. Interestingly both have almost same composition both are rich in minerals and alkaloids. And both of it contains cellulose, hemicelluloses, lignin, tannins, and proteins. So it is concluded that tea waste is a better substitute of a cocoa powder with a affordable initial cost. And it can be used in a preparation of baked goods and other savory dishes.