Effectiveness of Physical Treatment to Inhibit Tea Cream Formation in Concentrated Black Tea
Keywords:
Concentrated black tea, Centrifugation, Filtration, Tea cream, GallationAbstract
Tea cream (TC) is the important problem of the storage of concentrated black tea (CBT), before distribution to ready to drink industry. It has characteristics of colloidal and insoluble compounds, resulting many economic losses. A simple, convenient and effective methods are still required for CBT industry. Based on this objective, physical treatments using centrifugation and simple filtration were investigated and compared. Two groups of CBT with total solid of 35% w/w was produced from black tea. First group was centrifuged at speeds of 2,000, 4,000, 5,000 and 6,000 rpm for 20 min. The other was filtrated with 1, 2 and 3 layer of filter cloths. Furthermore, the clear fraction was stored at room temperature 25°C and periodically checked for TC formation. The untreated CBT was also performed as a control. Samples were taken to analyze caffeine (CF), total catechin content (TCC), gallated catechins (GaC), ungallated catechins (uGaC), turbidity and %TC. It was found that tea cream formed rapidly within 1 day of storage for the control. Surprisingly, centrifugation can slow down the TC formation as long as 21 days. Moreover, filtration can prolong storage time duration until 9 days. The results showed that the turbidity was increased during storage and no significant difference (p>0.05) with the control. As the TC formed, CF, TCC, GaC and uGaC significantly decreased as the amount of TC increased. The obviously decreased amount of GaC led to the assumption that it was the major component causing TC formation in CBT. Centrifugation was recommended for CBT industry which the minimum speed required for effective prevention of TC was 4,000 rpm. For the filtration the most effective was 3 layer of filter for filtration. Combination between two treatments resulted the best to inhibit TC.
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