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Effect of Tea grade on chemical quality of South Indian Tea.

Shivamma, H. R. (2011) Effect of Tea grade on chemical quality of South Indian Tea. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Black tea is the most widely consumed form of tea and has many important health benefits. Standard method of extraction was carried out using Silver cloud leaf, silver cloud dust, Kelagur leaf, and Kelagur dust which gave better results with respect to the antioxidant activity, TPP (34%-46%), RSA (59.96-90.91% at 300ppm), and RPA(0.30-0.71 at 300ppm). Tea samples extracted by standard method showed that silver cloud leaf extracts has higher RSA, RPA,TPP and TSS yield compared to other varieties. While Kelagur leaf and silver cloud dust exhibited higher total color and total brightness. Results showed that the tea is known to banish fatigue, stimulate mental powers and raise energy levels. Tea is rich in polyphenols, tannin and flavanols often termed catechins, fluorine, and vitamin C, P, K and B. Caffeine in tea has stimulating property and removes mental fatigue. Caffeine (1, 3, 7 trimethyl xanthine) is a major purine responsible for the taste and briskness of tea (Roberts, 1960). Black tea consumed throughout the world is believed to be not only a popular beverage but also an antioxidative agent available in everyday life. The main antioxidant polyphenols present in Camellia sinensis (black tea) are known as TF and TR which function as antioxidant agents. The higher antioxidant activity of black tea extracts which could prevent harmful effects on skin from ultraviolet radiation. Chemical parameters have important role in determination of chemical quality of tea. Silver cloud leaf contained higher amount of chemical parameters (TPP , RPA , RSA ) as compared to the silver cloud dust, kelagur leaf and kelagur dust samples hence silver cloud leaf can be termed as better quality tea based on chemical evaluation of tea carried out in this work.
Uncontrolled Keywords: Tea, Camellia sinensis, Chemical composition, Biochemical constituents
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Oct 2011 10:31
Last Modified: 28 Dec 2011 10:28
URI: http://ir.cftri.com/id/eprint/10456

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