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Influence of Water Quality on the Characteristics of Green Tea Infusion.

Jony Blessing Manoj, J. (2014) Influence of Water Quality on the Characteristics of Green Tea Infusion. [Student Project Report] (Submitted)

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Abstract

Five different quality water, namely, tap water (TW), deionized water (DIW), packaged water (PW), reverse osmosis water (ROW) and ultrapure water (UPW) were assessed for their suitability for preparing green tea infusion. Conductivity, pH and mineral content of water were analyzed to study their influence on the chemical and sensory characteristics of green tea infusion. Polyphenol content was highest (35.6 mg-gallic acid equivalent/100 ml green tea infusion) in the UPW-infusion while PW-infusion showed the least (28.2 mg/100 ml). UPW-infusion also exhibited the highest total catechin content (45.4 mg/100 ml) but DI-infusion gave the least (37.1 mg/100 ml). Theanine content was found to be the maximum in TW-infusion (8.11 mg/100 ml) and the minimum in UPW-infusion (4.51 mg/ml). However, there was no proper trend observed between water quality and any of the chemical characteristics. Further, there was no clear choice based on the chemical and sensory characteristics. Nevertheless, results suggest that ROW and UPW may be more suitable for the preparation of infusion. However, further studies are required to arrive at an appropriate choice.

Item Type: Student Project Report
Uncontrolled Keywords: green tea infusion water quality
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 17 Water activity
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2015 08:09
Last Modified: 19 Jun 2015 08:09
URI: http://ir.cftri.com/id/eprint/11854

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