Non Alcoholic Beverages :Tea, Coffee, Cocoa, Chocolate, Fruit, Milk Beverages

NON ALCOHOLIC BEVERAGES :

Tea :

Tea is obtained from the leaves and flowers of tea bush. The kind of tea obtained is determined by the manufacturing process and treatment. Tea is a stimulating and refreshing drink.

The principle flavour components of tea are caffeine, tannin yielding compounds and small amounts of essential oils. Caffeine provides the stimulating effect, tannin the colour, body and taste to the extract and the essential oils contribute the characteristic aroma.

Tea can be prepared by introducing tea leaves into boiling water in a kettle or by pouring boiling water over tea leaves in a preheated tea pot and letting it steep.

The time of steeping depends on the strength of the beverage desired and quantity of tea leaves used. To prepare good tea one teaspoonful of tea leaves for 1 cup is ideal.

The tea should be brewed only for five minutes and strained. If it is kept for more than five minutes it will give a bitter taste. Milk and sugar should be added to individual taste.

Coffee:

Coffee is prepared from the beans of the coffee plant. Caffeine and flavouring substances such as tannins determine the quality of the end products.

Coffee can be prepared by filtration and percolation.

Filtration:

This is a very common method used in the preparation of coffee. A coffee filter is used for this purpose. Coffee powder is placed in the top part of the filter and covered with a disc, which is perforated.

Boiling water is poured over the coffee powder and it drift through it and extracts the flavour and aroma.

Percolation :

In this method the heated water is forced upward through a tube into the coffee compartment. When it filters through, it extracts the coffee flavour.

The water filters through the coffee several times before the desirable strength is obtained.

Instant coffee :

Instant coffee is prepared by pouring boiling water over instant coffee powder in a dry cup.

Cocoa And Chocolate:

Cocoa and chocolate are made from grinding the seeds of cocoa bean pods. Chocolate and cocoa unlike coffee and tea have a higher nutritive value.

The percentage nutritive value of chocolate and cocoa are given in the following table.

Percentage nutrient composition of cocoa and chocolate

Constituents        Cocoa         Chocolate

Water          4.6     5.9

Protein        21.9   12.9

Fat    28.6   48.7

Carbohydrates     32.7   30.0

Cocoa should always be mixed with a small amount of cold liquid before being combined with other ingredients. This prevents the formation of lumps.

It is then heated to boiling and held at that temperature to extract the flavour and reduce the amount of sediment that settles at the bottom.

Fruit Beverages :

Fruit beverages are obtained by extracting the juice from fruits such as orange, grape, pineapple, lemon, tomato etc.

These juices are an excellent source of vitamins, minerals and energy depending on the fruit used. Fruit juices are not only refreshing, they are nutritious, and increase fluid intake.

Fruit squashes are prepared by combining sugar syrup and fruit juice. They have a long shelf life and can be readily mixed with water to obtain an instant refreshing drink.

Fruit pulp can be combined with milk and sugar to form milk shakes e.g. apple, mango, sapota etc.

Milk Beverages :

Milk beverages are prepared by the addition of different flavours viz. strawberry, pista, cardamom and chocolate to milk.

They enhance the flavour of milk and thereby increase its consumption particularly by young children. Milk beverages are a good source of protein, calcium and vitamin A and B.