Study on Biochemical Compounds, Antioxidant Activity and Organoleptic Taste of Some Spice Tea

Iftekhar Ahmad (), Tomal Toru Das (), Md. Yasin () and Mohammad Afzal Hossain ()

Agriculture and Food Sciences Research, 2016, vol. 3, issue 2, 53-58

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.

Keywords: Spice tea; Antioxidant activity; Caffeine; Tea; Biochemical compounds. (search for similar items in EconPapers)
Date: 2016
References: Add references at CitEc
Citations:

Downloads: (external link)
https://asianonlinejournals.com/index.php/AESR/article/view/164/143 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:aoj:agafsr:v:3:y:2016:i:2:p:53-58:id:164

Access Statistics for this article

More articles in Agriculture and Food Sciences Research from Asian Online Journal Publishing Group
Bibliographic data for series maintained by Sara Lim ().