A study of nitrogenous constituents of tea cream.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2606/
JFST-116-83 |
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| Title |
A study of nitrogenous constituents of tea cream.
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| Creator |
Nagalakshmi, S.
Seshadri, R. |
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| Subject |
08 Tea
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| Description |
When a strong infusion of black tea cools down to room temp., it gives rise to formation of a 'cream', which is undesirable for instant tea manufacture. 'Cream' from hot- and cold-soluble tea was isolated and analysed for total N, caffeine N and protein. Total N and protein was higher in hot than in cold 'cream'; the protein (to a large extent) and soluble caffeine (to a lesser extent) were more evident in 'cream' isolated at ambient temp. than in 'cream' isolated at 4 degree C. The polymeric polyphenols (expressed as tannins) did not contribute to 'cream' formation at ambient temp., but were a major constituent of 'cream' isolated at lower temp. Hydrogen-bonded interactions between tea polyphenols and the N substances present in the tea infusion also occurred. No free amino acid or theamine was involved in 'cream' formation; the proteins played a dominant role.
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2606/1/JFST_Vol.20%285%29_243-245.pdf
Nagalakshmi, S. and Seshadri, R. (1983) A study of nitrogenous constituents of tea cream. Journal of Food Science and Technology, 20 (5). 243-244, 12 ref.. |
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