TY - JOUR
T1 - Effect of microwave technology on some quality parameters and sensory attributes of black tea
AU - Karadaǧ, Ayşe
AU - Avci, Nazmiye
AU - Kasapoǧlu, Kadriye Nur
AU - Özçelik, Beraat
PY - 2016
Y1 - 2016
N2 - Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant activities compared to commercial Turkish teas. The plucking season was also found to have an effect on these constituents of black teas. Generally, microvawed black teas have higher spectrophotometric brightness and lower total colour values. The analytical and sensory results showed that using a microwave dryer during the black tea process is highly acceptable in respect to these quality parameters when compared with other commercial black teas obtained from the markets in Turkey and other countries.
AB - Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant activities compared to commercial Turkish teas. The plucking season was also found to have an effect on these constituents of black teas. Generally, microvawed black teas have higher spectrophotometric brightness and lower total colour values. The analytical and sensory results showed that using a microwave dryer during the black tea process is highly acceptable in respect to these quality parameters when compared with other commercial black teas obtained from the markets in Turkey and other countries.
KW - Antioxidant activity
KW - Hot drink
KW - Microwave drying
KW - Polyphenols
KW - Quality characteristics
KW - Sensory analysis
UR - http://www.scopus.com/inward/record.url?scp=84994651256&partnerID=8YFLogxK
U2 - 10.17221/5/2016-CJFS
DO - 10.17221/5/2016-CJFS
M3 - Article
AN - SCOPUS:84994651256
SN - 1212-1800
VL - 34
SP - 397
EP - 405
JO - Czech Journal of Food Sciences
JF - Czech Journal of Food Sciences
IS - 5
ER -