Development of Chai Tea-Flavored In-bottle Sterilized Milk

Abstract

Chai tea, originating from India, is a daily life and culture, enjoyed by 80 million people daily. This spiced, warming tea has been integral to Indian culture for centuries, becoming widely popular by the mid-1900s. (George, 2023) This study focuses on the development of chai tea- flavored in bottle sterilized milk, combining traditional flavors with modern convenience. In-bottle sterilization is a process involving heat treatment of the milk within its packaging, ensuring the product’s microbial safety and extended shelf life. The study involved formulating various blends of spices like cinnamon, cardamom, ginger and hot water-soluble instant tea into different concentrations to achieve an optimal balance of flavors. From the preliminary trials, spicy mixture was selected for better formulation. Four types of treatment were prepared, and all treatments contain a 0.7 % chai tea spicy mixture but contain different level of cinnamon, cardamom, ginger and hot water-soluble instant tea. Sensory analysis was conducted by untrained 40 panelists using 5-point hedonic scale (1=extremely dislike, 5=extremely like) The obtained data was analyzed based on sensory results 0.08 % cinnamon, 0.20 % cardamom, 0.25 % ginger and 0.17 % hot water-soluble instant tea contain sample was selected. The selected sample was evaluating pH, titratable acidity and microbial properties during four weeks of storage. Also, the selected sample was evaluated its proximate parameters and cost of production aim to deliver a novel and flavorful milk beverage to the market.