The Effect of Tannase Enzyme Application on Some Properties of Black Tea Extracts and Cream Formation

The original article was published on December 31, 2022. https://dergipark.org.tr/en/pub/jrens/article/1208338

Erratum Note

Dergimiz 2022(17) sayısında yayınlanmış olan “Tannaz Enzimi Uygulamasının Siyah Çay Ekstraktlarının Bazı Özellikleri ve Krema Oluşumu Üzerine Etkisi” başlıklı makalenin 2.1.Materyal başlığı altında yer alan “Elde edilen ekstraktlar etekli santrifüj tüplerine eşit hacimlerde olacak şekilde (40 ml) ilave edilmiş ve üzerlerine 1.5 U/g olacak düzeyde tannaz enzimi çözeltisinden ilave edilmiştir.” şeklindeki cümlede 1.25U/g yerine sehven 1.5U/g yazıldığı yazar tarafından tespit edilmiş olup bu cümle “Elde edilen ekstraktlar etekli santrifüj tüplerine eşit hacimlerde olacak şekilde (40 ml) ilave edilmiş ve üzerlerine 1.25 U/g olacak düzeyde tannaz enzimi çözeltisinden ilave edilmiştir” şeklinde düzeltilmiştir.

Abstract

In this study, it was aimed to obtain a clear product and increase product quality by reducing or preventing the formation of tea cream, which is one of the most important problems in the production of cold tea from tea extract obtained from black tea. For this purpose, tannase enzyme was applied to the extracts obtained by applying different brewing temperatures (90 and 100°C) and times (10 and 20 minutes), tea:water ratios (1:100; 5:100; 10:100) with the classical extraction method. Total phenolic substance, turbidity, tea cream, catechin and caffeine analyzes were made in the extracts obtained in the study. The amount of tea cream was in the range of 1.02-1.47 g/100g black tea in the enzyme-treated samples, and 1.93-2.36 g/100g black tea in the untreated control group.

Keywords

• Tannase
• phenolic substance
• catechin
• caffeine
• turbidity

Tannaz Enzimi Uygulamasının Siyah Çay Ekstraktlarının Bazı Özellikleri ve Krema Oluşumu Üzerine Etkisi

The original article was published on December 31, 2022. https://dergipark.org.tr/en/pub/jrens/article/1208338

Erratum Note

Dergimiz 2022(17) sayısında yayınlanmış olan “Tannaz Enzimi Uygulamasının Siyah Çay Ekstraktlarının Bazı Özellikleri ve Krema Oluşumu Üzerine Etkisi” başlıklı makalenin 2.1.Materyal başlığı altında yer alan “Elde edilen ekstraktlar etekli santrifüj tüplerine eşit hacimlerde olacak şekilde (40 ml) ilave edilmiş ve üzerlerine 1.5 U/g olacak düzeyde tannaz enzimi çözeltisinden ilave edilmiştir.” şeklindeki cümlede 1.25U/g yerine sehven 1.5U/g yazıldığı yazar tarafından tespit edilmiş olup bu cümle “Elde edilen ekstraktlar etekli santrifüj tüplerine eşit hacimlerde olacak şekilde (40 ml) ilave edilmiş ve üzerlerine 1.25 U/g olacak düzeyde tannaz enzimi çözeltisinden ilave edilmiştir” şeklinde düzeltilmiştir.

Abstract

Bu çalışmada, siyah çaydan elde edilen çay ekstraktından soğuk çay üretiminde en önemli problemlerden biri olan çay kreması oluşumunu azaltmak ya da önlemek suretiyle berrak bir ürün elde etmek ve ürün kalitesini artırmak amaçlanmıştır. Bu amaçla klasik ekstraksiyon yöntemi ile, farklı demleme sıcaklık (90 ve 100°C), süre (10 ve 20 dakika) ve çay:su oranları (1:100; 5:100; 10:100) uygulanarak elde edilen ekstraktlar, tannaz enzimi ile muamele edilmiştir. Çalışmada elde edilen ekstraktlarda toplam fenolik madde, bulanıklık, çay kreması, kateşin ve kafein analizleri yapılmıştır. Çay kreması miktarı enzim uygulanmış örneklerde 1.02-1.47 g/100g siyah çay, enzim uygulanmamış kontrol grubunda 1.93-2.36 g/100g siyah çay aralığında belirlenmiştir.

Keywords

• Tannase
• phenolic substance
• catechin
• caffeine
• turbidity

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