The role of added carbohydrates in tea 'cream' solubilisation.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6694/
FC-06-84 |
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| Title |
The role of added carbohydrates in tea 'cream' solubilisation.
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| Creator |
Nagalakshmi, S.
Ramaswamy, M. S. Natarajan, C. P. Seshadri, R. |
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| Subject |
08 Tea
01 Carbohydrates |
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| Description |
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.
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| Date |
1984
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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/6694/1/Food_Chemistry%2C_Volume_13%2C_Issue_1%2C_1984%2C_Pages_69-77.pdf
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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