Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method

Polat, Atilla; Kalcıoğlu, Zuhal; Müezzinoğlu, Nihat

doi:10.1016/j.ijgfs.2022.100559

Cited by 10 publications

(11 citation statements)

References 24 publications

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“…44 Longer infusion periods are due to polyphenols that take longer to disperse (highly polymerized catechins) and give tea a disagreeable stewed avor when boiled for too long. 45 This is justied by the results of the present study that the blend D-55 with a low diffusion rate secured a high sensory score, as discussed in the Sensory evaluation section.…”

Section: Water Holding Capacity (Whc) Of Psp and Pppsupporting

confidence: 73%

Process characterization for tisane development using pomegranate waste: an herbal drink optimization strategy

Dewan,

Dawra,

Kaushik

et al. 2024

Sustainable Food Technol.

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Section: Water Holding Capacity (Whc) Of Psp and Pppsupporting

confidence: 73%

Process characterization for tisane development using pomegranate waste: an herbal drink optimization strategy

Dewan,

Dawra,

Kaushik

et al. 2024

Sustainable Food Technol.

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“…The choice of the tea brewing time by respondents was caused by the different effects of the teas. Only one-third of respondents always pay attention to the method of brewing which affects the color, taste, and aroma of tea, as well as its strength, which is also related to the content of caffeine and L-theanine and depends on the type of tea [ 7 , 84 , 85 , 86 , 87 ].…”

Section: Discussionmentioning

confidence: 99%

Consumer Choices and Habits Related to Tea Consumption by Poles

Czarniecka-Skubina

Korzeniowska-Ginter

Pielak

et al. 2022

Foods

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Tea is one of the most consumed beverages in the world. In the literature, much attention is paid to the influence of tea and its components on human health and consumer purchasing behavior. The aim of the study was to analyze the habits of Polish consumers regarding tea consumption, brewing methods, and their choices related to tea, to describe the characteristics of tea consumers, and present their segmentation based on consumer choices and habits regarding tea consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1700 adult consumers of tea. Information about consumer choices and habits related to tea consumption was collected, including brewing method, place of tea consumption, and factors determining tea choices. Using cluster analysis, six groups of tea consumers were identified. These are “Occasional tea gourmets”, “Yerba mate drinkers”, “Tea gourmets”, “Occasional consumers”, “Undemanding tea consumers,” and “Occasional strong tea consumers”. In summary, it can be said that Poles are not tea gourmets; they prefer black tea, in bags, brewed in cups or glasses for up to 3 min, and usually drink teas without any additives, at home, several times a week, during breakfast and between meals. The most popular brand among the respondents was Lipton. Consumers have little knowledge of the health benefits of tea.

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“…Three scales of tea strength based on infusion time used are low (less than 2 min), moderate (2-5 min), and high (more than 5 min), representing lighter, medium, and richer levels of colours, respectively (online suppl. Material) [25].…”

Section: Data Collection Tools and Methodsmentioning

confidence: 99%

Consumption Pattern of Tea Is Associated with Serum Ferritin Levels of Women of Childbearing Age in Nandi County, Kenya: A Cross-Sectional Study

Nyakundi,

Kiio,

Munyaka

et al. 2024

Ann Nutr Metab

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Introduction: Tea consumption with meals affects iron absorption increasing the risk of iron deficiency. Our study investigated the association between tea consumption patterns and serum ferritin levels among women of childbearing age (WCA) in Nandi County, Kenya. Methods: We conducted a cross-sectional analytical study among 160 WCA selected using a systematic random sampling technique from Kapsabet Ward. Information on tea consumption practices was gathered using a researcher-administered questionnaire, and serum ferritin and C-reactive protein were measured. We assessed associations between tea consumption and iron status of respondents by multivariable regression analysis, adjusting for potential confounders, including parasitic infections and recent severe blood losses. Results: The prevalence of anaemia and iron deficiency among the study participants were 86.2% and 45%, respectively. Majority (90.6%) of the respondents consumed tea or coffee, with an infusion time of more than 5 minutes (60.0%) and a moderate tea strength (64.1%), within 1-hr before or after meals. Iron deficiency was associated the number of teacups consumed (adjusted odds ratio = 7.282, 95% CI = 3.580-14.812). Conclusion: High tea consumption is positively associated with iron deficiency among WCA. Lower tea infusion strength, shorter tea infusion duration, and a lower number of teacups overall consumed, as well as consuming tea one hour before or after meals instead of with meals may be recommended for better outcomes in iron status among WCA.

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Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method

Cited by 10 publications

References 24 publications

Process characterization for tisane development using pomegranate waste: an herbal drink optimization strategy

Process characterization for tisane development using pomegranate waste: an herbal drink optimization strategy

Consumer Choices and Habits Related to Tea Consumption by Poles

Consumption Pattern of Tea Is Associated with Serum Ferritin Levels of Women of Childbearing Age in Nandi County, Kenya: A Cross-Sectional Study

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