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The role of added carbohydrates in tea 'cream' solubilisation.

Nagalakshmi, S. and Ramaswamy, M. S. and Natarajan, C. P. and Seshadri, R. (1984) The role of added carbohydrates in tea 'cream' solubilisation. Food Chemistry, 13 (1). 69-77, 12 ref..

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Abstract

Results of solubilization studies of the 'cream' of tea infusions are reported. The addition of glucose, sucrose and maltodextrin to hot tea infusions was found to be ineffective. On the other hand, the incorporation of materials such as xylose, sorbitol, glucose, lactose, sucrose and maltodextrin at different levels into the distorted green leaves and subsequent fermentation for different periods resulted in solubilization of the 'cream' to a large extent, in the following order of efficacy: monosaccharides greater than disaccharides greater than polysaccharides. This may be explained by the formation of tannin-carbohydrate-protein (enzyme) complexes in the fermenting leaf.

Item Type: Article
Uncontrolled Keywords: POLYSACCHARIDES-; tea infusions, polysaccharides & 'cream' solubilization of; SOLUBILITY-; TEA-; polysaccharides & 'cream' solubilization of tea infusions
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:42
Last Modified: 24 Sep 2018 08:46
URI: http://ir.cftri.com/id/eprint/6694

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