[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of water quality on nutritional and sensory characteristics of green tea infusion.

Murugesh, C. S. and Manoj, J. B. and Haware, D. J. and Ravi, R. and Subramanian, R. (2017) Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40. pp. 1-10.

[img] PDF
J Food Process Eng. 2017;40e12532.pdf - Published Version
Restricted to Registered users only

Download (673kB)


Impact of water quality on the nutritional and sensory characteristics of green tea infusion was studied. The total soluble tea solids, catechins and L-theanine concentrations were significantly higher in infusions prepared from water having lower total dissolved solids (TDS, 0.59 to 13.0 ppm), conductivity (1.12 to 26.20 mS), and pH (6.04 to 6.90). The difference in extractability was explained using the mass transfer equation dNT/dt5kLAs(CTe2CTL); where dNT/dt-mass transfer rate, kL-mass transfer coefficient, As-surface area, CTe-equilibrium concentration, and CTL-concentration in bulk liquid. The major catechins reduced (�84–93%) in the infusions prepared from water with higher TDS (315 to 338 ppm), conductivity (630 to 679 mS), and pH (7.65 to 8.05), accompanied with undesirable color changes during storage following the first-order kinetics. Tea cream and turbidity were much higher with water having higher calcium concentration (51.60 mg/ L). The study recommended water with low TDS, conductivity and pH for hot-infusions and beverages. Practical applications The study was initiated to select a suitable type of water for the preparation of green tea infusion and ready-to-drink (RTD) beverages. For infusion, the extractability of the nutrients as well as the sensory characteristics are important. Accordingly, ultra-pure (UP), packaged drinking (PD), or reverse osmosis (RO) water may be used for the preparation. But, in the case of RTD beverages, the physical stability and visual appearance are also equally important for consumer acceptance, as they are held in storage and distribution before being consumed. Furthermore, the results indicated that stability of catechins need to be considered as a parameter for the selection of water. Even though UP, PD, or RO meets all these criteria, economic considerations propel RO water for RTD production. Thus the inferences obtained from this scientific study has practical relevance in the selection of appropriate quality of water for the preparation of green tea beverages.

Item Type: Article
Uncontrolled Keywords: water quality, nutritional, sensory characteristics, green tea infusion
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 17 Water activity
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Nov 2017 08:53
Last Modified: 22 Nov 2017 08:53
URI: http://ir.cftri.com/id/eprint/13161

Actions (login required)

View Item View Item