The texture and sensory analysis of green tea pudding that formulated by different percent
of gelatin
As health benefits of green tea have been acknowledged worldwide, green tea becomes
more and more popular as a food ingredient. Green tea pudding is a very traditional dessert
in Asian countries such as China, and Japan. This study will focus on the green tea
pudding formulated by different percent of fish gelatin to see their different properties. The
gelatin gives the pudding melt-in-the-mouth property that is preferred by consumers and
the pudding is easy to prepare using gelatin when compared to other cooking methods. In
this study, the texture profile and color of different puddings will be analyzed, and the
sensory evaluation will be conducted among Asian panelists since the main target market
of green tea pudding are Asian countries.
l The background of gelatin
•The history of gelatin
•The application and properties of gelatin, and the related commercial products
•The commercial pudding products containing gelatin
•The market trend of pudding products in Asian
l The background of green tea
•The history of green tea powder used as a food ingredient
•The processing method of green tea powder
•Its health benefits
•The trend of green tea related product consumption world wide, especially in Asian
countries
l The steps to make green tea pudding in kitchen bench
Put the green tea powder into 15 g boiled water to dissolve
Mix the milk A and whipping cream, heat the mixture (boiling water bath), add sugar into
