SavedAdd your journal

Journals / Journal of New Results in Engineering and Natural Sciences / 2023 / Cilt: 2023 Sayı: 18

Düzeltme: The Effect of Tannase Enzyme Application on Some Properties of Black Tea Extracts and Cream Formation

Düzeltme: Tannaz Enzimi Uygulamasının Siyah Çay Ekstraktlarının Bazı Özellikleri ve Krema Oluşumu Üzerine Etkisi

Esra ESİN YÜCEL
Cemal KAYA
Pages
11–26
Publication Date
2023-07-03
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The amount of tea cream was in the range of 1.02-1.47 g/100g black tea in the enzyme-treated samples, and 1.93-2.36 g/100g black tea in the untreated control group.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it was aimed to obtain a clear product and increase product quality by reducing or preventing the formation of tea cream, which is one of the most important problems in the production of cold tea from tea extract obtained from black tea.
📊
Key Findings & Data:For this purpose, tannase enzyme was applied to the extracts obtained by applying different brewing temperatures (90 and 100°C) and times (10 and 20 minutes), tea:water ratios (1:100; 5:100; 10:100) with the classical extraction method.
💡
Conclusion & Impact:The amount of tea cream was in the range of 1.02-1.47 g/100g black tea in the enzyme-treated samples, and 1.93-2.36 g/100g black tea in the untreated control group.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Tannase · phenolic substance · catechin

Abstract

In this study, it was aimed to obtain a clear product and increase product quality by reducing or preventing the formation of tea cream, which is one of the most important problems in the production of cold tea from tea extract obtained from black tea. For this purpose, tannase enzyme was applied to the extracts obtained by applying different brewing temperatures (90 and 100°C) and times (10 and 20 minutes), tea:water ratios (1:100; 5:100; 10:100) with the classical extraction method. Total phenolic substance, turbidity, tea cream, catechin and caffeine analyzes were made in the extracts obtained in the study. The amount of tea cream was in the range of 1.02-1.47 g/100g black tea in the enzyme-treated samples, and 1.93-2.36 g/100g black tea in the untreated control group.

Özet

Bu çalışmada, siyah çaydan elde edilen çay ekstraktından soğuk çay üretiminde en önemli problemlerden biri olan çay kreması oluşumunu azaltmak ya da önlemek suretiyle berrak bir ürün elde etmek ve ürün kalitesini artırmak amaçlanmıştır. Bu amaçla klasik ekstraksiyon yöntemi ile, farklı demleme sıcaklık (90 ve 100°C), süre (10 ve 20 dakika) ve çay:su oranları (1:100; 5:100; 10:100) uygulanarak elde edilen ekstraktlar, tannaz enzimi ile muamele edilmiştir. Çalışmada elde edilen ekstraktlarda toplam fenolik madde, bulanıklık, çay kreması, kateşin ve kafein analizleri yapılmıştır. Çay kreması miktarı enzim uygulanmış örneklerde 1.02-1.47 g/100g siyah çay, enzim uygulanmamış kontrol grubunda 1.93-2.36 g/100g siyah çay aralığında belirlenmiştir.

🔖

Cite This Article

YÜCEL, E. E., KAYA, C. (2023). Düzeltme: The Effect of Tannase Enzyme Application on Some Properties of Black Tea Extracts and Cream Formation. Journal of New Results in Engineering and Natural Sciences, Cilt: 2023 Sayı: 18, 11–26. https://ajindex.com/articles/952498

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Miao S, Wei Y, Chen J, Wei X (2022). Extraction methods, physiological activities and high value applications of tea residue and its active components: a review. Critical Reviews in Food Science and Nutrition, 1-19. DOI: https://doi.org/10.1080/10408398.2022.2099343
  2. Zhang H, Qi R, Mine Y (2019). The impact of oolong and black tea polyphenols on human health. Food Bioscience, 29, 55-61. DOI: https://doi.org/10.1016/j.fbio.2019.03.009
  3. Lu M, Chu S, Yan L, Chen C (2009). Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion. Lwt - Food Science And Technology, 42(1), 338–342. DOI: https://doi.org/10.1016/j.lwt.2008.05.015
  4. Abudureheman B, Yu X, Fang D, Zhang H (2022). Enzymatic Oxidation of Tea Catechins and Its Mechanism. Molecules, 27, 942. DOI: https://doi.org/10.3390/molecules27030942 Labbé D, Tremblay A, Bazinet L (2006). Effect of brewing temperature and duration on green tea catechin solubilization: basis for production of EGC and EGCG-enriched fractions. Separation And Purification Technology, 49(1),1–9. DOI: https://doi.org/10.1016/j.seppur.2005.07.038
  5. Yang D, Hwangb L S, Linc J (2007). Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal Of Chromatography A, 1156, 312–320. DOI: https://doi.org/10.1016/j.chroma.2006.11.088
  6. Altan A (2010). Özel Gıdalar Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, No:78, 251s, Adana. Someswararao C, Srivastav PP (2012). A novel technology for production of instant tea powder from the existing black tea manufacturing process. Innovative Food Science And Emerging Technologies, 16,143–147. DOI: https://doi.org/10.1016/j.ifset.2012.05.005
  7. Chao YC, Chiang BH (1999a). Cream formation in a semifermented tea. Journal of the Science of Food and Agriculture,79, 1767–1774. DOI: https://doi.org/10.1002/(SICI)1097-0010(199910)79:13 3.0.CO;2-8
  8. Jobstl E, Fairclough JPA, Davies AP, Williamson MP (2005). Creaming in black tea. Journal of Agrıcultural and Food Chemıstry, 53(20), 7997-8002. DOI: https://doi.org/10.1021/jf0506479
  9. Chao YC, Chiang BH (1999b). The roles of catechins and caffeine in cream formation in a semi-fermented tea. Journal of The Science of Food and Agriculture, 79(12), 1687–1690. DOI: https://doi.org/10.1002/(SICI)1097-0010(199909)79:12 3.0.CO;2-L Chandini S K, Rao L J, Gowthaman M K, Haware D J, Subramanian R (2011b). Enzymatic treatment to improve the quality of black tea extracts. Food