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Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage

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Abstract

Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant Camellia sinensis. The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and Lactobacillus acidophilus) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes. The combined enzymatic extraction amplified total extractives up to 76% in GTE and 72% in BTE. Total polyphenol was found to be enhanced to 24% in GTE and 19% in BTE. GTE was further selected for development of RTD in two different formats; synbiotic RTD and prebiotic RTD premix and analyzed for sensory attributes (colour, aroma, taste, and acceptability). Synbiotic RTD was also evaluated for stability over a period of 28 days at 4 °C. Synbiotic RTD developed an unpleasant flavor and aroma during the shelf life. Premix format of RTD developed using spray drying was reconstituted and found to be functionally and sensorially acceptable.

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Acknowledgements

The authors are grateful to the Department of Biotechnology (DBT) and Institute of Chemical Technology for providing facilities and encouragement.

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Authors and Affiliations

  1. Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019, India

    Shweta Tewari, Kriti Kumari Dubey & Rekha S. Singhal

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  1. Shweta Tewari
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  2. Kriti Kumari Dubey
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  3. Rekha S. Singhal
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Correspondence to Kriti Kumari Dubey.

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Tewari, S., Dubey, K.K. & Singhal, R.S. Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage. J Food Sci Technol 55, 1525–1534 (2018). https://doi.org/10.1007/s13197-018-3070-9

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  • DOI: https://doi.org/10.1007/s13197-018-3070-9

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