INVESTIGATION AND DETERMINATION OF OPTIMUM CONDITIONS AND ENZYME INACTIVATION METHOD IN GREEN TEA PRODUCTION

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ROOFIGARI HAGHIGHAT SH.; SABOORI S.; MOTEVALI JALALI M.S.; MOHEBIAN S.

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Journal: Iranian Journal of Biosystems Engineering Year:2010 | Volume:41 | Issue:2 Page(s): 195-201

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Title

INVESTIGATION AND DETERMINATION OF OPTIMUM CONDITIONS AND ENZYME INACTIVATION METHOD IN GREEN TEA PRODUCTION

Author(s)

ROOFIGARI HAGHIGHAT SH. | SABOORI S. | MOTEVALI JALALI M.S. | MOHEBIAN S. | Issue Writer Certificate

Keywords

ENZYME INACTIVATIONQ2

QUALITYQ2

STEAMINGQ3

PANNINGQ3

GREEN TEAQ2

Abstract

To evaluate the most suitable method as well as different conditions of blanching in the process of GREEN TEA Production from local tea green leaves, this research was conducted in split plot in time and on the basis of a randomized complete block design of six treatments in 3 replications (different plucking times). Two common methods of blanching by STEAMING and PANNING were used. Green leaf was plucked by hand from Lahijan Research Station. Treatments included two blanching methods, PANNING and STEAMING, each accomplished within three different heating times of: 8, 12 and 16 vs. 2, 4 and 6 minutes respectively. Color of liquor, organoleptic scores, water extract, tannin, chlorophyll, and nitrate percentage in GREEN TEA were either determined or evaluated. The data was analyzed through SAS package. According to the obtained results, the two methods did not significantly differ with respect to: the color of liquor, water extract and nitrate percentage. But in the PANNING method, organoleptic scores and parameters of tea appearance, liquor flavor and taste were more pronounced than in the STEAMING with chlorophyll degradation in STEAMING more than in the PANNING method. Increase in time duration of PANNING decreased the organoleptic scores, water extract and nitrate.

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APA: Copy

ROOFIGARI HAGHIGHAT, SH., SABOORI, S., MOTEVALI JALALI, M.S., & MOHEBIAN, S.. (2010). INVESTIGATION AND DETERMINATION OF OPTIMUM CONDITIONS AND ENZYME INACTIVATION METHOD IN GREEN TEA PRODUCTION. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 41(2), 195-201. SID. https://sid.ir/paper/144328/en

Vancouver: Copy

ROOFIGARI HAGHIGHAT SH., SABOORI S., MOTEVALI JALALI M.S., MOHEBIAN S.. INVESTIGATION AND DETERMINATION OF OPTIMUM CONDITIONS AND ENZYME INACTIVATION METHOD IN GREEN TEA PRODUCTION. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2010;41(2):195-201. Available from: https://sid.ir/paper/144328/en

IEEE: Copy

SH. ROOFIGARI HAGHIGHAT, S. SABOORI, M.S. MOTEVALI JALALI, and S. MOHEBIAN, “INVESTIGATION AND DETERMINATION OF OPTIMUM CONDITIONS AND ENZYME INACTIVATION METHOD IN GREEN TEA PRODUCTION,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 41, no. 2, pp. 195–201, 2010, [Online]. Available: https://sid.ir/paper/144328/en

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