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Ginger and Cacao Shell Powdered Tea Study by Chamson is a document available to read on EtoBox.
This thesis examines ginger and cacao shell as a powdered tea. It discusses the origins and nutritional properties of ginger and cacao. The study prepares powdered tea samples with varying levels of ginger extract and cacao shell powder. A sensory evaluation is conducted to determine which sample has the best taste, appearance, aroma, and overall acceptability. The study finds that the optimal sample is [sample details]. It concludes that ginger and cacao shell can be used to produce a powdered tea and prov
- Author
- Chamson
- Language
- EN