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Characterization of Tea Extract with FOS.

Ms., Rashmi (2016) Characterization of Tea Extract with FOS. [Student Project Report] (Submitted)

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Abstract

The modern lifestyle brings with itself not just luxuries but also several lifestyle disorders. The preservation of human health therefore becomes very important aspect of what we eat and drink. One of the most popular beverages of the world is tea, not just due to its traditional history but also due to its numerous health benefits. The beneficial properties of tea are due to the presence of polyphenols. However, these polyphenols have limited applications in other foods due to their astringency. The investigation has tried to characterize FOS with tea extract in an attempt to overcome the astringency of tea while incorporating the beneficial properties of both into the combination at the same time.

Item Type: Student Project Report
Uncontrolled Keywords: FOS, tea extract, astringency, physiological benefits
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2017 06:26
Last Modified: 30 Oct 2017 06:26
URI: http://ir.cftri.com/id/eprint/13124

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