scholarly journals Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

2013 ◽  
Vol 52 (4) ◽  
pp. 2387-2393 ◽  
Author(s):  
Tanmoy Samanta ◽  
Vijayakumar Cheeni ◽  
Shrilekha Das ◽  
Amrita Basu Roy ◽  
Bijoy Chandra Ghosh ◽  
...  
Keyword(s):  
Black Tea ◽  
Biochemical Changes ◽  
Fermentation Time ◽  
Manufacturing Quality

scholarly journals Changes in Phytochemicals and Determination of Optimum Fermentation Time during Black Tea Manufacturing

2020 ◽  
Vol 12 (4) ◽  
pp. 657-664
Author(s):  
M. M. Rahman ◽  
M. M. Hossain ◽  
R. Das ◽  
I. Ahmad
Keyword(s):  
Black Tea ◽  
Quality Parameters ◽  
Biochemical Changes ◽  
Enzymatic Oxidation ◽  
Time Intervals ◽  
Fermentation Time ◽  
Tea Quality ◽  
Processing Steps

Black tea processing consists of four steps, namely withering, CTC, fermentation and drying, while cup quality made tea mostly controlled by fermentation step. This study evaluated biochemical changes at different stages of black tea processing in Bangladesh and determined the optimum fermentation time. Samples were collected from different tea processing stages to measure major phytochemicals and time intervals during fermentation to measure theaflavins and thearubigins ratio. Caffeine content was the least susceptible to processing steps. Biochemical changes started at withering, cell maceration and enzymatic oxidation started at CTC processing, thus the major reduction in the reducing sugar (20.46 to 04.95 ppm), catechin (16.88 to 7.95 ppm) and polyphenol (42.30 to 30.73 ppm) occurred here. The significant changes appeared during fermentation when polyphenol content decreased from 44.66 to 18.23 and catechin from 17.41 to 03.98 ppm due to the breakdown of these compounds to theaflavins (TF) and thearubigins (TR). The TF and TR ratio increased with fermentation time, and the highest of 1:8.4 was found at 50 min, which turned into 1:10 in the final product. The made tea quality parameters were comparable or better at fermentation time of 50 min than the quality of the black tea available in market.

Changes in the quality parameters of clonal black tea due to fermentation time

1994 ◽  
Vol 64 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Philip O Owuor ◽  
John E Orchard ◽  
Ian J McDowell
Keyword(s):  
Black Tea ◽  
Quality Parameters ◽  
Fermentation Time

The determination of optimum fermentation time in Turkish black tea manufacture

1997 ◽  
Vol 60 (1) ◽  
pp. 53-56 ◽  
Author(s):  
Mehmet Tüfekci ◽  
Saadettin Güner
Keyword(s):  
Black Tea ◽  
Fermentation Time

The changes in black tea quality due to variations of plucking standard and fermentation time

1998 ◽  
Vol 61 (4) ◽  
pp. 435-441 ◽  
Author(s):  
P Okinda Owuor ◽  
Martin Obanda
Keyword(s):  
Black Tea ◽  
Fermentation Time ◽  
Tea Quality

scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

scholarly journals Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Yi Hsieh ◽  
Ming-Chung Chiu ◽  
Jui-Yu Chou
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Black Tea ◽  
Chemical Profile ◽  
Polyphenol Content ◽  
Fermentation Time ◽  
Factors Associated ◽  
Kombucha Tea ◽  
Chemical Profiles ◽  
Over Time

Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.

scholarly journals Biochemical Changes During Withering Process of CTC Black Tea Manufacture

2019 ◽  
Vol 35 (4) ◽  
pp. 1313-1319
Author(s):  
Sitharanjan Kalidass ◽  
Karuppana Udaiyar Vijaya ◽  
Rajagopal Raj Kumar
Keyword(s):  
Manufacturing Process ◽  
Black Tea ◽  
Biochemical Changes ◽  
Alcoholic Beverages ◽  
Optimum Time ◽  
Green Leaves ◽  
Irregular Pattern ◽  
The World ◽  
Test Materials ◽  
Physical Changes

Tea is one of the unique non-alcoholic beverages consumed all over the world next to water. During manufacturing process of CTC made tea, withering is one of the important stage wherein physical changes taken place besides certain biochemical variations. Current research was carried out the biochemical changes in the green leaves and quality attributes of made tea with respect to extended withering period using “Assam” seedlings and an unique “Chinery” clone, UPASI-9. Results on biochemical constituents of the both withered green leaves and made teas of “Assam” seedlings and UPASI-9 followed identical pattern with certain deviations. Polyphenols transformed rapidly in “Assam” seedlings while it was found to slow in UPASI-9. Processed teas showed irregular pattern in terms of TF, TR, TLC and WE values in both the test materials. TR:TF ratio enhanced in UPASI-9, after 12 hours of withering period. Overall results revealed that withering of harvested green leaves till 16 hours could be the optimum time to achieve the quality teas with desired flavor. Data generated on withered green leaf constituents and made tea attributes of both the test materials are presented and discussed in detail.

Effect of fermentation time and temperature on polyphenol compound content in different Congou black tea

2021 ◽  
Author(s):  
Xiaofen Wu ◽  
Tetsuo Ozawa ◽  
Yinhua Li ◽  
Jihua Duan ◽  
Kun Zhu ◽  
...  
Keyword(s):  
Black Tea ◽  
Fermentation Time ◽  
Polyphenol Compound

A recurrent Elman network in conjunction with an electronic nose for fast prediction of optimum fermentation time of black tea

2017 ◽  
Vol 31 (S2) ◽  
pp. 1165-1171 ◽  
Author(s):  
S. Ghosh ◽  
B. Tudu ◽  
N. Bhattacharyya ◽  
R. Bandyopadhyay
Keyword(s):  
Electronic Nose ◽  
Black Tea ◽  
Elman Network ◽  
Fermentation Time ◽  
Fast Prediction

Detection of optimum fermentation time for black tea manufacturing using electronic nose

2007 ◽  
Vol 122 (2) ◽  
pp. 627-634 ◽  
Author(s):  
Nabarun Bhattacharyya ◽  
Sohan Seth ◽  
Bipan Tudu ◽  
Pradip Tamuly ◽  
Arun Jana ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Black Tea ◽  
Fermentation Time
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