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A study of nitrogenous constituents of tea cream.

Nagalakshmi, S. and Seshadri, R. (1983) A study of nitrogenous constituents of tea cream. Journal of Food Science and Technology, 20 (5). 243-244, 12 ref..

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When a strong infusion of black tea cools down to room temp., it gives rise to formation of a 'cream', which is undesirable for instant tea manufacture. 'Cream' from hot- and cold-soluble tea was isolated and analysed for total N, caffeine N and protein. Total N and protein was higher in hot than in cold 'cream'; the protein (to a large extent) and soluble caffeine (to a lesser extent) were more evident in 'cream' isolated at ambient temp. than in 'cream' isolated at 4 degree C. The polymeric polyphenols (expressed as tannins) did not contribute to 'cream' formation at ambient temp., but were a major constituent of 'cream' isolated at lower temp. Hydrogen-bonded interactions between tea polyphenols and the N substances present in the tea infusion also occurred. No free amino acid or theamine was involved in 'cream' formation; the proteins played a dominant role.

Item Type: Article
Uncontrolled Keywords: NITROGEN-COMPOUNDS; tea 'cream', N compounds in; TEA-; N compounds in tea 'cream'
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 04:35
Last Modified: 24 Sep 2018 08:46
URI: http://ir.cftri.com/id/eprint/2606

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