Enzymatic treatment to improve the quality of black tea extracts
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10093/
FC-01-11 |
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| Title |
Enzymatic treatment to improve the quality of black tea extracts
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| Creator |
Chandini, S. Kumar
Jaganmohan Rao, L. Gowthaman, M. K. Haware, D. J. Subramanian, R. |
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| Subject |
08 Tea
16 Enzyme Chemistry |
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| Description |
Enzymatic extraction was investigated to improve the quality of black tea extracts with pretreatment of
pectinase and tannase independently, successively and simultaneously. Pectinase improved the extractable-
solids-yield (ESY) up to 11.5%, without much of an improvement in polyphenols recovery, while tannase
pre-treatment showed a significant improvement in polyphenols recovery (14.3%) along with an
11.1% improvement in ESY. Among the four treatments, tannase-alone treatment showed the maximum
improvement in tea quality, with higher polyphenols-in-extracted solids. Treatments involving tannase
resulted in the significant release of gallic acid, due to its hydrolytic activity, leading to greater solubility
besides favourably improving TF/TR ratio. The results suggested that employing a single enzyme, tannase,
for the pre-treatment of black tea is desirable. Enzymatic extraction may be preferred over enzymatic
clarification as it not only displayed reduction in tea cream and turbidity but also improved the recovery
of polyphenols and ESY in the extract, as well as maintaining a good balance of tea quality.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10093/1/Food_chemistry_2011.pdf
Chandini, S. Kumar and Jaganmohan Rao, L. and Gowthaman, M. K. and Haware, D. J. and Subramanian, R. (2011) Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127. pp. 1039-1045. |
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