Utilization Of Banji Tea Leaves for Value Addition

Sudeendra, U.R. (2003) Utilization Of Banji Tea Leaves for Value Addition. [Student Project Report]

PDF T-1832.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	<p align="justify">This study aimed at finding a suitable replacer for the synthetic antioxidants that are known to cause several health problems, but are still being used as antioxidants and also to make use of the banji / coarse tealeaves that are usually a cause for inferior quality of the resulting tea. Green tea polyphenols can be used in foods with higher water content or in cooked products as a natural antioxidant replacing controversial synthetic ones, owing to their water solubility and resistance to heat degradation. It has been reported that, Tea polyphenols can provide a highly effective protection against oxidation for oil in water emulsion at pH 5.5 during long-term storage periods.</p>
Uncontrolled Keywords:	tea leaves antioxidants banji tea leaves value addition
Subjects:	600 Technology > 07 Beverage Technology > 08 Tea
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/118

Actions (login required)

View Item