Published
2016-10-10
Issue
Section
Articles
How to Cite
Study on Biochemical Compounds, Antioxidant Activity and Organoleptic Taste of Some Spice Tea
Iftekhar Ahmad
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
Tomal Toru Das
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
Md. Yasin
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
Mohammad Afzal Hossain
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
DOI: https://doi.org/10.20448/journal.512/2016.3.2/512.2.53.58
Keywords: Spice tea, Antioxidant activity, Caffeine, Tea, Biochemical compounds.
Abstract
Many kinds of food additives are used in the food industry, among them spices are renowned. Spice tea is good for health but little research has been done about this. So a study was conducted to determine the Biochemical compounds, antioxidant activity and consumer acceptability of spice tea. Three spices (cinnamon, cardamom and ginger) were used to develop individual spice tea. The results showed that protein content of cinnamon, cardamom and ginger tea are 14.41%, 18.59% and 17.5% respectively. Caffeine, tannin, carbohydrate, lipid, moisture and ash content were found higher in different spice tea sample. Antioxidant activity of cinnamon tea, cardamom tea, ginger tea and general black tea were found 94.82%, 90.33%, 86.33% and 87.80% respectively, which are higher than black tea (cntrl). During the tasting of cup quality, comparatively better result was found for cinnamon tea and ginger tea than black tea based on infusion, liquor color, briskness, strength and creaming down.