Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product

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ROOFIGARI HAGHIGHAT SHIVA; TAGHI SHOKRGOZAR AHMAD; FALAKRO KOOROSH; MOHEBBIAN OTAGHVARI SOGHRA

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Paper Information

Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:2 Page(s): 439-449

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Title

Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product

Author(s)

ROOFIGARI HAGHIGHAT SHIVA | TAGHI SHOKRGOZAR AHMAD | FALAKRO KOOROSH | MOHEBBIAN OTAGHVARI SOGHRA | Issue Writer Certificate

Keywords

Black teaQ2

ProcessingQ2

on sieve teaQ1

QualityQ2

Abstract

The improving of Black tea Quality has always been in the goals of the tea industry in Iran. In this study, two tea Processing techniques (Orthodox and CTC) were used to make Black tea with passing Orthodox tea through CTC roller. The treatments consisted of the Orthodox rolling time (one and two times) and the time of passes CTC (two and four times). The first and second on sieve tea were used as the first and second controls after drying. Chemical Quality of made tea from combining methods consisted of theaflavin, thearubigin, theaflavin to thearubigin ratio and aqueous extract were improved (p<0. 05). It was no significant in time of passes through CTC. The sensory evaluation indicated the use of combination method improved sensory characteristics in made tea, including appearance, color, taste, aroma and total score, while tea appearance was undesirable (p<0. 05). Made tea from first on sieve tea passed CTC has significantly better than other treatments in sensory Quality. The value of made tea from combining methods were higher than two controls.

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APA: Copy

ROOFIGARI HAGHIGHAT, SHIVA, TAGHI SHOKRGOZAR, AHMAD, FALAKRO, KOOROSH, & MOHEBBIAN OTAGHVARI, SOGHRA. (2019). Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(2 ), 439-449. SID. https://sid.ir/paper/144466/en

Vancouver: Copy

ROOFIGARI HAGHIGHAT SHIVA, TAGHI SHOKRGOZAR AHMAD, FALAKRO KOOROSH, MOHEBBIAN OTAGHVARI SOGHRA. Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(2 ):439-449. Available from: https://sid.ir/paper/144466/en

IEEE: Copy

SHIVA ROOFIGARI HAGHIGHAT, AHMAD TAGHI SHOKRGOZAR, KOOROSH FALAKRO, and SOGHRA MOHEBBIAN OTAGHVARI, “Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 2 , pp. 439–449, 2019, [Online]. Available: https://sid.ir/paper/144466/en

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