Effect of extraction conditions and tannase enzyme application on catechin content and cream formation in Turkish black tea extracts
Yazarlar (2)
Dr. Öğr. Üyesi Esra ESİN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Measurement and Characterization |
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2024 |
| Cilt No | 18 |
| Sayı | 1 |
| Sayfalar | 834 / 844 |
| DOI Numarası | 10.1007/s11694-023-02237-4 |
| Makale Linki | https://doi.org/10.1007/s11694-023-02237-4 |
| Özet |
| This study was conducted to obtain a clear product and enhance the product quality by reducing or preventing the formation of tea cream, one of the most critical problems in ready to drink (RTD) tea production. Thus, the tannase enzyme was applied to the Turkish black tea extracts at by different brewing temperatures (50 and 70 °C), times (5, 10, and 20 min), and tea:water ratios (1:100, 5:100, 10:100). Total phenolic, tea cream and catechin analysis were performed on the extracts. The amount of tea cream was in the range of 0.37–0.74 g/100 g black tea in the enzyme-treated samples and 1.23–2.19 g/100 g black tea in the untreated control sample. Moreover, a decrease in the cream in black tea extracts obtained using the classic extraction method was observed at around 65.89–74.55% with the tannase enzyme application. |
| Anahtar Kelimeler |
| Catechin | Phenolics | Tannase | Tea cream | Turbidity |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 4 |
| SCOPUS | 4 |