Manufacturing of Low Haze Instant Tea Extracts Using Sri Lankan Broken Mixed Fannings (BMF) as Raw Materials

Abstract

Haze or tea cream in instant tea significantly affects tea-based product manufacturing due to its impact in preparing unclouded tea infusions. The effect of pre-processing temperature of spray drying and cultivar elevation with haze development of instant tea production from Broken Mixed Fannings (BMF) was studied first time by analyzing Total polyphenol (TPC), caffeine content, yield and haze value in instant tea. Significant differences in haze and TPC percentages were observed across elevation categories of upcountry (86.1 NTU &16.33%), mid country (49.6 NTU &13.25%), and low country (29.7 NTU &11.94%) respectively. A strong positive correlation (0.992) was observed between TPC and haze level while a negative correlation showed between Caffeine and haze level (-0.967). However, there were no significant differences for haze, TPC and caffeine contents among tea estates in the same elevation category. The highest yield (27.17%) and lowest haze value (48.75 NTU) of instant tea were reported at the pre-process spray drying temperature of 70°C when compared with 40, 50, 60, 80 and 90°C. The method was validated in large-scale production and could be recommended as a proven methodology to reduce haze development and acquire a high yield of instant tea.

Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

“…Even though tea cream formation is not believed to be a reason for deterioration, both consumers and producers do not prefer it. Since tea cream formation induces the loss of transparency, color, and taste, which in turn affects the physical and sensory properties and biological activities of tea beverages and diminishes the preferences of consumers (Dalpathadu et al, 2022;Wang et al, 2020).…”