Study of Productivity and Stability of Iced Green Tea Beverage From Green Tea Leave

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 2, Issue 2 - Serial Number 4, October 2006   

Document Type: Research Article

DOI: 10.22067/ifstrj.v2i2.337

Authors

Ali Najafi^{* 1}; Reza Shokrani¹; Mohammad Shahedi²; Leila Nouri³

¹Islamic Azad University, Damghan Branch

²Isfahan University

³Islamic Azad University, Damghan

Abstract

Iced tea is a world popular beverage,for example about 80% of people in Italy and United States, consume iced tea as a thirsty-quenching beverage. However, it is also believed that iced tea contains health benefit components. Process of iced tea involved tea solid extraction and then mixing with edible acids, flavors, sugar or non-nutritional sweeteners. In this research, regarding to the demand market for new beverage, the possibility of production iced tea beverage using green tea leave was investigated and was extracted under predetermined conditions. The effects of extraction temperature and time on the extractability were examined. The results of extraction at various temperatures in sample demonstrated that the extracted solid yield increased steeply during the first 5-10 min of extraction, but gradually in next 10-30 min and after 30 min the extraction continued slowly. Tea cream and haze extract was also determined using gravimetry and spectrophotometric methods, respectively. The extraction components, which cause tea cream and haze formation in extract increased with increasing of temperature. A sharp increase was observed when extraction temperature increased from 50 to 60oC. There was no significant difference (p