QUALITY OF SELECTED WHITE TEA TYPES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 3
Abstract
The objective of this study was to assess the quality of white tea types less popular on the Polish market including the evaluation of sensory quality of tea infusions and the antioxidant capacity towards the ABTS radicals. The following contents were determined: water, protein, mineral compounds in the form of ash, fat, tannins, and vitamin C, as was the presence of adulterants in the teas. It was proved that the white teas analyzed were characterized by the high quality and desirable sensory properties, as well as by the high antioxidant capacity that varied in the range of 0.50 to 3.23 mM TE/g. In the tea infusions, a delicate jasmine aroma and taste prevailed. No unwanted, highly intense tastes such as paper-like or bland taste were reported in the studied te infusions. The teas analyzed were characterized by a similar chemical composition, except for the content of protein, fat and water.
Authors and Affiliations
Dominika Plust, Barbara Czerniejewska-Surma, Zdzisław Domiszewski, Grzegorz Bieńkiewicz, Robert Subda, Tomasz Wesołowski
Keywords
Related Articles
- EP ID EP147614
- DOI 10.15193/zntj/2011/76/090-097
- Views 78
- Downloads 0
COMPARING GLYCAEMIC INDEX AND GLYCAEMIC LOAD OF OAT BISCUITS AND WHEAT BISCUITS
The objective of the study was to compare the glycaemic index and glycaemic load of biscuits made with 100 % wheat flour type 650 and with two 100 % oat flours: commercial oat flour and residual oat flour (obtained aft...
Impact of solvent type on some selected biological properties of parsley Petroselinum crispum (Mill) leaf extracts
Parsley (Petroselinum crispum Mill) is used as a raw material in the food industry because it has, among other things, a high content of phenolics. Under the research study presented, the impact of solvents on the conten...
PROFILE OF FATTY ACIDS IN MILK FROM COWS FED ON TOTAL MIXED RATION SYSTEM
In the paper, the profile of fatty acids (FA) was analyzed in milk from cows fed on a TMR system (Total Mixed Ration) during a one year cycle, with regard to the composition of lipids in the forages. Roughages (corn si...
CONTENT OF CHOLESTEROL AND ITS DERIVATIVES IN MILK AND DAIRY PRODUCTS – RAW MATERIAL-DEPENDING AND TECHNOLOGICAL CONDITIONS
The presented research results refer to the factors determining the content of cholesterol and its oxidation products (COP) in dairy products. The impact of the following factors is described: animal species and breed,...
Jakość tłuszczu nasion oleistych zastosowanych do produkcji wybranych rodzajów pieczywa
W pracy określono stopień hydrolizy i utlenienia tłuszczów zawartych w nasionach oleistych, nasionach wyodrębnionych z pieczywa (stanowiących dodatek do tego pieczywa) oraz tłuszczów miękiszu pieczywa. Dodatkowo w tłus...