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Enzymatic treatment to improve the quality of black tea extracts

Chandini, S. Kumar and Jaganmohan Rao, L. and Gowthaman, M. K. and Haware, D. J. and Subramanian, R. (2011) Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127. pp. 1039-1045.

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Abstract

Enzymatic extraction was investigated to improve the quality of black tea extracts with pretreatment of pectinase and tannase independently, successively and simultaneously. Pectinase improved the extractable- solids-yield (ESY) up to 11.5%, without much of an improvement in polyphenols recovery, while tannase pre-treatment showed a significant improvement in polyphenols recovery (14.3%) along with an 11.1% improvement in ESY. Among the four treatments, tannase-alone treatment showed the maximum improvement in tea quality, with higher polyphenols-in-extracted solids. Treatments involving tannase resulted in the significant release of gallic acid, due to its hydrolytic activity, leading to greater solubility besides favourably improving TF/TR ratio. The results suggested that employing a single enzyme, tannase, for the pre-treatment of black tea is desirable. Enzymatic extraction may be preferred over enzymatic clarification as it not only displayed reduction in tea cream and turbidity but also improved the recovery of polyphenols and ESY in the extract, as well as maintaining a good balance of tea quality.

Item Type: Article
Uncontrolled Keywords: Black tea, Enzymatic extraction, Extractable solids yield (ESY),Pectinase, Polyphenols, Tannase
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Food Engineering
Food Safety Analytical Quality Control Lab
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:17
Last Modified: 28 Nov 2017 04:46
URI: http://ir.cftri.com/id/eprint/10093

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