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Application of microwave energy in the manufacture of enhanced-quality green tea

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Title Application of microwave energy in the manufacture of enhanced-quality green tea
 
Creator Gulati, Arvind
Rawat, Renu
Singh , B
S D, Ravindranath
 
Subject Nutraceuticals
 
Description 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.
 
Publisher American Chemical Society, 1155 16TH ST, NW, Washington, DC 20036 USA
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://ihbt.csircentral.net/369/1/82_2003_Application.pdf
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
 
Relation http://ihbt.csircentral.net/369/