Research on the Manufacture of Moringa Milky Tea

In this research, moringa, black tea, milk powder, white sugar and sucrose ester were used as raw materials, and the optimal processing technology of moringa milky tea was studied by single factor and orthogonal experiments. These results showed that the optimal formula for moringa milky tea was: 7:8 of ratio of tea liquor (black tea liquor: moringa liquor), 11% of milk powder, 4% of white sugar and 0.9% of sucrose ester. Moreover, the milky tea processed with this formula has a strong milk flavor, a delicate and soft taste.

Iron filings in tea and its impact on the quality attributes of made tea and tea liquor

Presence of iron filings in made tea (MT) is a serious issue in the tea industry with the implementation of FSSAI regulations. In this scenario, the estimation of iron filings in tea is a critical operation. Unfortunately, the widely accepted method of analysis as per IS 3633 is having a lot of limitations to obtain a reproducible result. Attempts were made to quantify the possible factors affecting the accuracy of the result. Critical attempts were also made to investigate the impact of iron filings on the quality attributes of made tea as well as the tea liquor. Other aspects like adulteration of tea with iron filings and its possible health hazards are also discussed.

Electronic Tongue for Tea Quality Assessment

Biochemical means of tea quality evaluation is quite accurate, but it requires very costly instruments and takes a long time to conduct the experiment. Researches show that thearubigin (TR) and theaflavin (TF) are the two most important biochemical compounds present in tea liquor on which liquor characteristics of black CTC tea depends. Consequently, this fact may be the basis of determining tea quality by assessment of TR and TF via electronic tongue (ET) response. This technique is free from subjective factors. In literature, there are only two research works using this technique so more research work is required to address the problem. This chapter proposes a modeling technique of ET response using sparse decomposition technique to estimate TR and TF content in a given tea sample. For each tea sample, sparse model coefficients obtained from the ET response is considered as a characteristic attribute of it. Experimental results using dissimilar regression models show high prediction accuracies which justify the efficacy of the proposed method.

HASIL STUDI PENDAHULUAN TENTANG KONTAMINAN ANTHRAQUINONE (9,10-AQ) PADA TEH INDONESIA

European markets have implemented the Commission Regulation (EU) Number 1146/2014 of 23 October 2014 of the MRL for Anthraquinone (9,10-AQ) is 0.02 ppm. After this implementation for 9,10-AQ for tea in the European market, there has been a decreased by 33.6% in Indonesian tea exports. This paper will explain the preliminary study results of 9,10-AQ in Indonesian tea that consist of (1) the results of 9.10- AQ content of Indonesian tea samples, (2) 9,10-AQ content on fresh tea shoot and in each stage of tea processing, (3) the content of 9.10-AQ in tea liquor, and (4) results of antioxidant activity analysis of Indonesian tea in free radical scavenging by DPPH analysis (1,1-diphenyl-2-picrylhidrazyl). Samples selection selected from West Java and East Java as center of tea producing province in Indonesia with incidence of high 9,10-AQ levels in tea. The results show that the 9,10-AQ content depend on drying system technologies. The data conclude that 9,10-AQ level increase due to withering process by 0.004 ppm and in drying process it increase higher (0.007 ppm). The data of 9,10-AQ level of tea liquor are all below the MRL, therefore brewed tea is safe for health. Antioxidant activity of Indonesian tea with 9,10-AQ level above the MRL (0.043 ppm) is very strong that very potential to reduce the negative effects of tea contaminants by free radicals scavenging. Keywords: Antraquinone, Maximum Residue Level (MRL), Preliminary Study Results, Indonesian Tea, European Market