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

Yıl 2022, Sayı: 17, 55 - 70, 31.12.2022

Esra Esin Yücel , Cemal Kaya

Bu makale için 3 Temmuz 2023 tarihinde bir düzeltme yayımlandı. https://dergipark.org.tr/tr/pub/jrens/issue/77429/1308530

Öz

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.

Anahtar Kelimeler

Tannase, phenolic substance, catechin, caffeine, turbidity

Destekleyen Kurum

Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

2014/77

Teşekkür

Araştırma, Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri (BAP 2014/77) tarafından desteklenmiştir. Desteklerinden ötürü Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri’ne teşekkür ederiz.

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

Bu makale için 3 Temmuz 2023 tarihinde bir düzeltme yayımlandı. https://dergipark.org.tr/tr/pub/jrens/issue/77429/1308530

Öz

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.

Anahtar Kelimeler

Tannase, phenolic substance, catechin, caffeine, turbidity

Proje Numarası

2014/77

Kaynakça

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