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Granulation of cocoa powder incorporated with green tea extract using fluid bed drier

The developments of granules incorporating green tea extract with cocoa powder using fluidized bed dryer. The product is more concern to the polyphenol is abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases. The antioxidant properties are present more in the vegetables and fruits and as their intake are not consumed due to in conveniences and lack of time. This type of mix granules will provide sufficient intake of the antioxidant to the required amount by RDA of the daily intake of the polyphenol, major flavonoids components, and antioxidants contents. All the sources which are added to the granules are rich sources of antioxidants. To enrich this property to the product cocoa powder was selected and added. To mask of the bitterness of product two sugar components were added palm sugar and honey. The comparison was done between them and palm sugar was more acceptable according to sensory attributes. Antioxidant property and polyphenol contents were compared with the products before the designing of the lid and after designing. At each stages of the addition of components polyphenol and antioxidants was determined and compared. The result showed granules formed with the honey were much bigger when comparing to the granules formed by palm sugar. The flow rate of the liquid sample was optimized to set rpm at 2.5 – 3 in the peristaltic pump with the flow rate of 0.192 – 0.228 l/hour respectively. The pressure for spraying the liquid sample was set to about 1.2 psi. | Granulation of cocoa powder incorporated with green tea extract using fluid bed drier