SENSORY QUALITY OF BLACK CURRANT NECTARS AND BEVERAGES ENRICHED WITH ECHINACEA AND GREEN TEA EXTRACTS

This experiment was conducted to study the new shoot, bud and leaf of Fuding Dabai Tea, which was picked and purchased from Zhongfeng Tea Garden in Ya'an famous mountain area. The sensory quality, contents, pesticide residues and heavy metals of fresh leaves and green tea were studied and compared. The total soluble solids content and turbidity of water samples before and after the cleaning process were determined. The results showed that: (1) the weighted total score of sensory evaluation of finished tea added with fresh leaf cleaning technology was 91.15, which was 2.45 points higher than that of the control (without fresh leaf cleaning), and increased by 2.76%. (2) Fresh leaf cleaning process can significantly reduce the content of tea polyphenols, caffeine and water extract, and the ratio of phenol to ammonia, but has no significant effect on the content of amino acid and soluble sugar. (3) The total soluble solids of Q 2 are 4.3 times as much as Q1, and the turbidity of Q2 is 37.2 times as much as Q1. Cleaning process of fresh leaves can significantly reduce the indexes of agricultural residues and heavy metals. In conclusion, the cleaning process of fresh tea leaves can improve the sensory quality of tea to a certain extent, significantly reduce the content of bitter and astringent substances in tea leaves, effectively clean the surface impurities of fresh tea leaves, reduce pesticide residues and heavy metal content.

Download Full-text

Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Journal of Chemistry ◽

10.1155/2019/5618723 ◽

2019 ◽

Vol 2019 ◽

pp. 1-7

Author(s):

Yan-Hong Zhang ◽

Gen-Sheng Chen ◽

Jian-Xin Chen ◽

Zheng-Quan Liu ◽

Liao-Yuan Yu ◽

...

Keyword(s):

Amino Acids ◽

Low Temperature ◽

Green Tea ◽

Sensory Quality ◽

Sodium Ascorbate ◽

Chemical Compositions ◽

Microbial Count ◽

Physicochemical Changes ◽

Green Tea Powder

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

Download Full-text

Biochemical Composition and Sensory Evaluation of Desert Date Flowers (Balanites aegyptiaca Del) Infusion

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.3.09 ◽

2019 ◽

Vol 7 (3) ◽

pp. 686-697 ◽

Cited By ~ 1

Author(s):

Issoufou Amadou ◽

Amadou Tidjani Ilagouma ◽

Oumarou Samna Soumana ◽

Xiang-Rong Cheng

Keyword(s):

Antioxidant Activity ◽

Sensory Evaluation ◽

Green Tea ◽

Sensory Quality ◽

Total Flavonoids ◽

Total Phenols ◽

Balanites Aegyptiaca ◽

Phenolic Contents ◽

Overall Acceptability

Desert date tea (DDT) is originated from the local Balanites aegyptiaca flowers infusion. Thus, the objectif of this work is to evaluate the antioxidant activity, phenolic contents and the sensory quality of DDT. The antioxidant activity was determined, total phenols and total flavonoids were quantified. Total phenols and flavonoids followed LC-MS analysis, and sensory evaluation were also carried out. Substantial quantities were recorded for both quantity of phenolic and flavonoids accounted for 3.06 mg galic acid /g and 21.60 mg rutin /g respectively. Compounds like narcissin, hirsutrin, quercetrin, ilixantrin, rutin, isorhamnetin and diverse flavone were identified. Lower antioxidant activity and overall acceptability of DDT were noticed than that of quercetin and commercial green tea. The sensory result showed again that the green tea and DDT scored almost the same in flavor character. It can be concluded that DDT could be widely used as a source of polyphenols with antioxidant and sensory quality potential; therefore, introducing numerous health benefits for the consumer.

Download Full-text

Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder

Food Bioscience ◽

10.1016/j.fbio.2021.101348 ◽

2021 ◽

pp. 101348

Author(s):

Vahid Hemmati ◽

Farhad Garavand ◽

Nasim Khorsidian ◽

Ilaria Cacciotti ◽

Mostafa Goudarzi ◽

...

Keyword(s):

Antioxidant Activity ◽

Surface Morphology ◽

Green Tea ◽

Sensory Quality ◽

Atmospheric Plasma ◽

Total Phenolic ◽

Cold Atmospheric Plasma ◽

Green Tea Powder ◽

Phenolic And Flavonoid

Download Full-text

Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

Download Full-text

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Download Full-text