İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

Year 2019, Volume: 17 Issue: 4, 458 - 467, 31.12.2019

Orhan Özünlü Haluk Ergezer

https://doi.org/10.24323/akademik-gida.667257

Cited By: 3

Abstract

Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyon süresinin (5, 7 ve 10 dakika) etkisi incelenmiştir. İnfüzyon süresinin artışıyla birlikte örneklerin parlaklık (L*) ve kırmızılık (a*) değerlerinin azaldığı, sarılık (b*) değerinin ise arttığı görülmüştür. Soğuk çay bileşimindeki enginar konsantrasyonun ve infüzyon süresinin artışına paralel olarak fenolik madde miktarı da artış göstermiştir. Bu artışla birlikte ortamın pH değerinde düşüş, bulanıklık ve titre edilebilir asit miktarında ise artış gözlemlenmiştir. Farklı konsantrasyonlarda enginar infüzyonu içeren soğuk çayların duyusal açıdan herhangi bir olumsuz bir durum oluşturmadığı ve A4 numaralı enginarlı-limonlu soğuk yeşil çayın daha çok tercih edildiği tespit edilmiştir.

Keywords

İnfüzyon, Yeşil çay, Enginar

Thanks

Bu çalışmamızın laboratuvar çalışmalarında bize yardımlarını esirgemeyen Meltem Şahin Yavuz, Merve Kabakçı ve Ebru Candan arkadaşlarımıza teşekkür eder, saygılar sunarız.

Using of Infusion Method for Producing of Ice Green Tea Enriched With Dried Artichoke Bracts

Abstract

In this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists.

Keywords

Infusion, Green tea, Artichoke

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