THE EFFECT OF STORAGE PERIOD AND NATURAL ADDITIVE QARE-QAT ON IRANIAN TEA (CAMELLIA SINENSIS) QUALITY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SEDAGHATHOUR SH.; SHOKRGOZAR S.A.T.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:5 | Issue:2 Page(s): 51-58

Download Full-Text

Persian Verion

View:

873

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF STORAGE PERIOD AND NATURAL ADDITIVE QARE-QAT ON IRANIAN TEA (CAMELLIA SINENSIS) QUALITY

Author(s)

SEDAGHATHOUR SH. | SHOKRGOZAR S.A.T. | Issue Writer Certificate

Keywords

TEAQ2

STORAGE PERIODQ4

QARE-QATQ4

NATURAL ADDITIVEQ2

Abstract

Iranian TEA industry problems caused to related section damage. Low quality of Iranian black TEA and change in sense of consumers taste is one of the reasons. It is produced various TEAs to attract of consumer opinion. Permissible additives using is not usual in Iranian TEA industry (before packaging). One of the NATURAL ADDITIVEs of black TEA (i.e. QARE-QAT) evaluated in this experiment. The experiment carried out by using a Split-Plot with two factors in three replications. STORAGE PERIOD was distributed in four levels (0, 2, 4 and 6 months) in main plots and added QARE-QAT fruit amount in subplots in four levels (0, 5%, 10% and 15%). Qualitative traits of TEA including organoleptical tests (as made TEA apparent, color, perfume, and flavor of TEA beverage) and chemical tests (as measuring of theaflavin (TF), thearubigin (TR), total color (TC) and brightness (B) of TEA) studied. Chemical tests results showed that "TEA + 5 and 10 percent QARE-QAT fruits" treatment has more TF, B and TF/TR ratio than control (pure TEA) and this difference was significance in 1% level. However, taste tests did not revealed significance difference between control and TEA + QARE-QAT blends.

Cites

No record.

References

No record.

Cite

APA: Copy

SEDAGHATHOUR, SH., & SHOKRGOZAR, S.A.T.. (2008). THE EFFECT OF STORAGE PERIOD AND NATURAL ADDITIVE QARE-QAT ON IRANIAN TEA (CAMELLIA SINENSIS) QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(2), 51-58. SID. https://sid.ir/paper/72149/en

Vancouver: Copy

SEDAGHATHOUR SH., SHOKRGOZAR S.A.T.. THE EFFECT OF STORAGE PERIOD AND NATURAL ADDITIVE QARE-QAT ON IRANIAN TEA (CAMELLIA SINENSIS) QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(2):51-58. Available from: https://sid.ir/paper/72149/en

IEEE: Copy

SH. SEDAGHATHOUR, and S.A.T. SHOKRGOZAR, “THE EFFECT OF STORAGE PERIOD AND NATURAL ADDITIVE QARE-QAT ON IRANIAN TEA (CAMELLIA SINENSIS) QUALITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, pp. 51–58, 2008, [Online]. Available: https://sid.ir/paper/72149/en

Related Journal Papers