Gulati, Arvind and Rawat, Renu and Singh , B and S D, Ravindranath (2003) Application of microwave energy in the manufacture of enhanced-quality green tea. Journal of Agriculture and Food Chemistry, 51 (16). pp. 4764-4768. ISSN 0021-8561

[img] PDF
Restricted to Registered users only

Download (34Kb)


Green tea manufacture was standardized with respect to the inactivation of polyphenol oxidase (PPO), rolling, and drying for quality manufacture. Inactivation of PPO by parching, steaming, microwave heating, and oven heating was monitored in tea shoots. The inactivated shoots were rolled under regimens of high and low pressures and dried by microwave heating, oven heating, or sun-drying; total phenols and catechins were estimated. Parched and sun-dried teas contained the lowest levels of total phenols and catechins, and their infusions were dull in color with a slightly burnt odor. Microwave-inactivated and-dried teas showed the highest levels of total phenols and catechins, and their infusions were bright in color and sweet in taste with a subtle pleasant odor. In steam-inactivated and oven/microwave-dried teas, total phenol and catechin contents were intermediate between parched and sun-dried teas and microwave-inactivated and microwave-dried teas, and their infusions were bright with a umami taste.

Item Type: Article
Uncontrolled Keywords: Tea; Camellia sinensis; Catechins; Polyphenols; Polyphenol Oxidase; Microwave Inactivation; Sun-Drying
Subjects: Nutraceuticals
Depositing User: Dr. Aparna Maitra Pati
Date Deposited: 29 Dec 2011 06:46
Last Modified: 07 Feb 2012 11:34

Actions (login required)

View Item View Item