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CURATOR
A pinboard by
Asif Ahmad

Associate Professor, PMAS-Arid Agriculture University Rawalpindi

PINBOARD SUMMARY

Quality parameters was studied to evaluate different tea brands

There are different brands of tea which are commercially available in the market, some of them are branded and some are non branded having variation in their composition and quality which have direct link with its storage stability and sensory qualities. So keeping in view the above mentioned facts this study was designed to evaluate the variation in the chemical composition of tea and relationship between its components which influenced its sensory quality and storage stability. Moisture percentage ranged between 4.40-7.47%. Variation in the moisture content was found in non branded tea samples as compared to branded tea samples too high moisture content having negative effect on tea quality. Less ash content were observed in both black tea and green tea samples, indicating the low moisture content and impact of adulteration in non branded tea samples in comparison to branded ones. Highest ash percentage was found in (Zaiqa Jandar) that contains 5.87% ash which was a black tea sample. Protein and fats were found in minor quantities in both green and black tea samples not having much influence on of tea quality. Caffeine and catechin were found significantly high in green tea samples (Lipton Clear Green) Having 4.33% caffeine in it and 7.44 mg/g catechin was found in (Peshawri Palando Qehwa) which was also a green tea sample; both these compounds have much influence on tea quality and organoleptic properties of tea. Caffeine contributed towards efficiency and better taste attributes of tea and catechin compounds contribute towards positive health effects. Fiber content were also found significantly higher in non branded green tea samples ranged between 13.33-17.14% as compared to branded tea samples indicating the use of low quality raw material in tea samples.variation was found in non branded tea samples for water extracts indicating inferior tea quality.Based on the above results, it could be concluded that the chemical constituents of tea had strong influence on physiochemical quality, organoleptic characteristics and storage stability of available brands of tea in the market.

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