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Approaches to decreaming of black tea infusions by solvent decaffeination and tannase treatment.

Nagalakshmi, S. and Jayalakshmi, R. and Seshadri, R. . (1985) Approaches to decreaming of black tea infusions by solvent decaffeination and tannase treatment. Journal of Food Science and Technology, 22 (3). 198-201, 16 ref..

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Abstract

Creaming is a critical phenomenon in Instant tea processing leading to haziness of the final product. Caffeine and galloyl esters of tea polyphenols are important Constituents of tea cream. Selective decaffeination of black tea by solvent extraction using solvents like chloroform, petroleum ether, benzene and hexane by continuous soxhlet extraction and steeping at ambient temperatures reduces the creaming in the resultant tea infusions. Chloroform was found to he most effective. Similarly, treahnent of tea Infusions with microbial tannase studied at two temperatures and solids concentrations was found to reduce the creaming to a good extent. There is a correlation between creaming and hydrolysis of galloyl esters of tea polyphenols by tannase.

Item Type: Article
Uncontrolled Keywords: Creaming,Instant tea processing, decaffeination, microbial tannase
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 05:14
Last Modified: 23 Jun 2016 05:14
URI: http://ir.cftri.com/id/eprint/3084

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