SİYAH ÇAY ÜRETİM ATIKLARINDAN KONSANTRE ÇAY EKSTRAKTI ÜRETİMİNDE KREMA OLUŞUM KOŞULLARININ VE BİLEŞİMİNİN BELİRLENMESİ.

In this study, concentrated tea extract was obtained from Turkish black tea manufacturing wastes, the amount and composition of cream formed during production and also some properties of the concentrated product were determined. Accordingly, in order to determine the best extraction conditions, the treatments were carried out at three different temperatures (75, 85 and 95 °C), five different time (15, 30, 45, 69 and 90 minutes) and two different waste tea/water feeding ratios (1/15 and 1/20). Extraction experiments showed that the best conditions were 95 ° C for 30 minutes in 1/15 ratio and the water soluble dry matter content of the obtained extract was measured as 1.8 ° Bx, caffeine amount and turbidity value were 0.45 g/100 g and 27.6 NTU, respectively. The highest amount (1.98 g/100 mL) of tea cream formation was observed after 12 hours at 4 °C in the preconcentrated (15°-Bx) extracts, the cream consisted of 15.88% caffeine, 17.08% protein, 8.72% epigallocatechin, 5.89% epigallocatechin gallate, 5.38% catechin gallate, 4.04% epicatechin gallate, 2.83% gallocatechin, 2.15% epicatechin and 1.37% catechin. [ABSTRACT FROM AUTHOR]