Effect of Drying Temperature and Duration on Biochemical Composition and Quality of Black Tea (Camellia sinensis L.) O. Kuntze at Wush Wush, South Western Ethiopia

Teshome, Kidist; Debela, Adugna; Garedew, Weyessa

doi:10.3923/ajps.2013.235.240

Cited by 42 publications

(52 citation statements)

References 12 publications

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“…Specifically shown in Figure 2-a, the intensity of infusion colour of black tea increased with drying temperature and time. This result corroborates the work done by Teshome, Debela, and Garedew (2014) where the higher temperature and increase in drying time of tea leaves led to the loss of brightness and the tea infusion became darker and dull. This also hinted that the Maillard reaction (browning) occurred which may result in antioxidant ability during drying of black tea (Lou et al, 2015).…”

Section: Effects Of Drying Conditions On Sensory Attributessupporting

confidence: 91%

Application of response surface methodology to optimize the drying condition of black tea using superheated steam dryer

Nordin

Rozalli

Yang³

2019

IJFS

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Drying conditions of black tea using superheated steam (SHS) were optimized based on a central composite design (CCD) of response surface methodology (RSM). The effects of independent variables (temperature and time) towards the total phenolic content (TPC), scavenging free radical ability, ferric-reducing antioxidant power assay and sensory attributes (infusion colour, aroma, flavour and astringency) were analysed using regression polynomial equations. Analysis of variance (ANOVA) showed that a quadratic model fitted the experimental design well, with a p-value less than 0.05 and a highest coefficient of 0.9474. The optimum drying conditions were achieved at 166.7 o C and 21.2 minutes where the experimental values were in accordance with predicted values, with percentage errors (PE) less than 10%. Temperature (140 o C -180 o C) was concluded to have the most significant effect and showed a positive direction in most responses. This effect was definitely able to support the application of a SHS dryer for the quality production (antioxidant and sensory properties) of black tea.

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Section: Effects Of Drying Conditions On Sensory Attributessupporting

confidence: 91%

Application of response surface methodology to optimize the drying condition of black tea using superheated steam dryer

Nordin

Rozalli

Yang³

2019

IJFS

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“…Increase drying duration of leaves resulted more acceptability of panelist. This result has been previously shown by previous research that longer drying duration of tea leaves caused the increasing the aroma [7].  Color Mean scores showed significant difference between FS samples for color ( Table 2) compared to F1 and F2 samples.…”

Section: A Sensory Propertiessupporting

confidence: 87%

Effect of Drying Duration on Production of Sabah Snake Grass (Clinachantus Nutans) Botanical Drink

Ismail*,

Ismail,

Aziz

2019

IJRTE

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This study was carried out to investigate the effect of drying duration of Sabah Snake Grass (Clinachantus Nutans) botanical drinks on sensory properties, total phenolic content (TPC) and free radical scavenging activity (FRSA). Three types of drinks samples were produced using a Sabah Snake Grass leaves which dried by oven method at temperature 45 o C for 2 days for Formulation 1 (F1), 5 days for Formulation 2 (F2) and without drying (FS). Sensory analysis is performed to determine the level of panel acceptance of attribute such as color, taste, aroma and overall acceptance of Sabah Snake Grass drinks. Next, all samples were analyzed to determine total phenolic content and antioxidant effect via 2, 2-diphenyl-2-picrylhydrazil (DPPH) scavenging activity. For sensory analysis, F2 resulted highest acceptance level by panelist compared to F1 and FS for all attributes and overall acceptance. Based on the result, F2 also showed highest total phenolic content (0.78 ppm) and highest percentage of inhibition compared to other samples. The results showed drying process could increase the acceptance level of panelist, phenolic content and scavenging activity of the Sabah Snake Grass drinks.

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“…Volatile compounds of black tea reached 0.09% in the fermentation phase and fell to 0.02% at the end of the drying stage (Ali, Badee, Mikhail, & Meleka, ). Drying temperature and time significantly affected the sensory‐sensed aroma, and the highest sensory score was obtained at 110 °C drying temperature and 20 min drying time (Teshome, Debela, & Garedew, ).…”

Section: Resultsmentioning

confidence: 99%

“…Volatile compounds of black tea reached 0.09% in the fermentation phase and fell to 0.02% at the end of the drying stage (Ali, Badee, Mikhail, & Meleka, 2012). Drying temperature and time significantly affected the sensory-sensed aroma, and the highest sensory score was obtained at 110 8C drying temperature and 20 min drying time (Teshome, Debela, & Garedew, 2013). Table 2 shows volatile compounds (%) depending on temperatures and grades, besides VFC I, VFC II, odor description (The Good Scents Company, 2017), and flavor index values.…”

Section: R E Sults An D Discussionmentioning

confidence: 99%

Comparison of black tea volatiles depending on the grades and different drying temperatures

Polat¹,

Şat

Ilgaz³

2018

J Food Process Preserv

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Drying is important stage in tea manufacturing, because many volatile compounds are formed, transformed, or lost. The effect of different drying temperatures on the volatile composition of black tea has been investigated the first time. Temperature, grade, and temperature–grade interaction showed significant (p < .05) effect on volatile compounds. Aldehydes had the highest share among the volatile compound groups. On average, trans‐2‐hexenal was the most abundant with 14.71% while, linalool was the least abundant with 0.43%. Decanal and 1‐pentene‐3‐one showed no significant (p < .05) difference depending on neither temperature nor grade. Correlation with increasing temperature, 2‐furaldehyde was the strongest positive, whilst trans‐2‐hexenal was the strongest negative (p < .01). Linalool and subsequent volatile flavor compounds (VCF) were grouped as VFC II, volatiles before linalool were grouped as VFC I and also VFC II/VFC I was accepted as flavor index. The highest flavor index value was obtained as 0.214. Practical applications Black tea has a very important place in Turkish culture and it is preferred because of its unique taste. Although the volatile components are small in quantity, it is effective on the flavor of a good tea. In this study, teas graded according to particle size were dried at different temperatures and the change in volatile compounds was investigated. Volatile compounds were extracted by solid phase microextraction (SPME) method and detected by GC–MS. In addition, the flavor index for tea was formed by considering the desired and undesirable volatile components. It can be said that the drying temperature on the volatile components is more effective than the grading.

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Effect of Drying Temperature and Duration on Biochemical Composition and Quality of Black Tea (Camellia sinensis L.) O. Kuntze at Wush Wush, South Western Ethiopia

Cited by 42 publications

References 12 publications

Application of response surface methodology to optimize the drying condition of black tea using superheated steam dryer

Application of response surface methodology to optimize the drying condition of black tea using superheated steam dryer

Effect of Drying Duration on Production of Sabah Snake Grass (Clinachantus Nutans) Botanical Drink

Comparison of black tea volatiles depending on the grades and different drying temperatures

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