Reduction of Turbidity and Cream Formatıon in Ultrasound-Assisted Turkish Green Tea Extracts: Application of Tannase Enzyme
Yazarlar (4)
Emine Kahraman
Prof. Dr. Cemal KAYA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Esra ESİN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale) | ||
| Dergi Adı | Çukurova Journal of Agricultural and Food Sciences | ||
| Dergi ISSN | 2630-6034 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2024 |
| Cilt / Sayı / Sayfa | 39 / 2 / 307–318 | DOI | 10.36846/CJAFS.2024.152 |
| Makale Linki | https://dergipark.org.tr/en/pub/cutarim/issue/89436/1509678 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
Fermantasyon Teknolojileri
|
||
| Özet |
| This study was conducted to determine the composition of green tea extracts obtained by using ultrasound-assisted extraction technique and to determine the changes in color, turbidity and tea cream formation with tannase enzyme supplementation. Green tea extracts obtained at a brewing temperature of 70 °C with different tea:water ratios (1:100; 5:100 and 10:100) and brewing durations (5, 10 and 20 minutes) were supplemented with tannase enzyme. The turbidity (NTU) values of green tea extracts varied between 3.50-24.0, tea cream quantities varied between 1.35-3.98 g/100g green tea for control samples and between 0.42-2.00 g/100g green tea for tannase enzyme-supplemented samples. Tea:water ratios and brewing durations had significant effects on tea cream formation of the samples. The results showed that the amounts of tannase enzyme-supplemented tea cream samples decreased more than the control samples under all application settings, and there were significant differences between the amounts of enzyme-supplemented and unsupplemented tea cream samples. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 1 |