çukurova tarım gıda bil. der. Çukurova Tarım ve Gıda Bilimleri Dergisi 2636-7874 2630-6034 Çukurova Üniversitesi Food Engineering Gıda Mühendisliği Ultrason Destekli Türk Yeşil Çay Ekstraktlarında Bulanıklığın ve Krema Oluşumunun Azaltılması: Tannaz Enzimi Uygulaması Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme https://orcid.org/0009-0005-4711-0009 Kahraman Emine https://orcid.org/0000-0001-8354-9565 Kaya Cemal TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ https://orcid.org/0000-0003-0470-0015 Esin Esra TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ https://orcid.org/0000-0002-8232-226X Bayram Mustafa TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ 12 30 2024 39 2 307 318 07 03 2024 10 23 2024 Copyright © 1973, Çukurova Tarım ve Gıda Bilimleri Dergisi 1973 Çukurova Tarım ve Gıda Bilimleri Dergisi

Bu çalışma, ultrason destekli ekstraksiyon tekniği kullanılarak elde edilen yeşil çay ekstraktlarının kompozisyonunun belirlenmesi ve tannaz enzimi ilavesi ile renk, bulanıklık ve çay kreması oluşumundaki değişikliklerin belirlenmesi amacıyla yapılmıştır. 70 °C demleme sıcaklığında, farklı çay:su oranlarında (1:100; 5:100 ve 10:100) ve demleme sürelerinde (5, 10 ve 20 dakika) elde edilen yeşil çay ekstraktlarına tannaz enzimi ilave edilmiştir. Yeşil çay ekstraktlarının bulanıklık (NTU) değerleri 3,50-24,0; çay kreması miktarları kontrol örnekleri için 1,35-3,98 g/100g yeşil çay ve tannaz enzimi ilave edilmiş örnekler için 0,42-2,00 g/100g yeşil çay arasında değişmiştir. Çay:su oranları ve demleme sürelerinin örneklerin çay kreması oluşumu üzerinde önemli etkileri olmuştur. Sonuçlar, tüm uygulamalarda tannaz enzimi ilaveli örneklerin çay kreması miktarlarının kontrol örneklerine göre daha fazla azaldığını ve enzim katkılı ve katkısız çay kreması örneklerinin miktarları arasında önemli farklılıklar olduğunu göstermiştir.

This study was conducted to determine the composition of green tea extracts obtained by using ultrasound-assisted extraction technique and to determine the changes in color, turbidity and tea cream formation with tannase enzyme supplementation. Green tea extracts obtained at a brewing temperature of 70 °C with different tea:water ratios (1:100; 5:100 and 10:100) and brewing durations (5, 10 and 20 minutes) were supplemented with tannase enzyme. The turbidity (NTU) values of green tea extracts varied between 3.50-24.0, tea cream quantities varied between 1.35-3.98 g/100g green tea for control samples and between 0.42-2.00 g/100g green tea for tannase enzyme-supplemented samples. Tea:water ratios and brewing durations had significant effects on tea cream formation of the samples. The results showed that the amounts of tannase enzyme-supplemented tea cream samples decreased more than the control samples under all application settings, and there were significant differences between the amounts of enzyme-supplemented and unsupplemented tea cream samples.

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