Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage
| Autor: | Kriti Kumari Dubey, Rekha S. Singhal, Shweta Tewari |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics biology Prebiotic medicine.medical_treatment Inulin food and beverages 04 agricultural and veterinary sciences Green tea extract biology.organism_classification Shelf life 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Lactobacillus acidophilus chemistry medicine Original Article Food science Pectinase Aroma Flavor Food Science |
| Zdroj: | Journal of Food Science and Technology. 55:1525-1534 |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant Camellia sinensis. The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and Lactobacillus acidophilus) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes. The combined enzymatic extraction amplified total extractives up to 76% in GTE and 72% in BTE. Total polyphenol was found to be enhanced to 24% in GTE and 19% in BTE. GTE was further selected for development of RTD in two different formats; synbiotic RTD and prebiotic RTD premix and analyzed for sensory attributes (colour, aroma, taste, and acceptability). Synbiotic RTD was also evaluated for stability over a period of 28 days at 4 °C. Synbiotic RTD developed an unpleasant flavor and aroma during the shelf life. Premix format of RTD developed using spray drying was reconstituted and found to be functionally and sensorially acceptable. |
| Databáze: | OpenAIRE |
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