Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties

• Main Authors: M. Mokhtarian, Hamid Tavakolipour, Shadi Jafari Savareh, Maryam Amiri
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2014-06-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: formulation; functional drink; green tea; rheological modeling
• Online Access: http://journals.rifst.ac.ir/article_67270_8d318a8bc1fbd17a18d677004056a3c5.pdf

In this research, optimization of extraction process of green tea extract to maximize extracted solid yield and minimize turbidity of the samples was carried out using response surface methodology (RSM). The effects of two factors, extraction temperature in three levers 40, 70 and 100ºC and extraction time in levers of 5, 62.5 and 120 minutes on extracted solid yield and turbidity were investigated by Central Composite Design (CCD). The result indicated that the optimum conditions for extraction of green tea extract, the extraction temperature 52.33ºC and extraction time 24.7 minute were determined. At optimum point, extracted solid yield and turbidity were reported 130.37 g.kg^-1 and 84.62%, respectively. The result of sensory evaluation of different formulation showed that, drink formulated with sucralose (i.e. formulation F₃) in between the other formulations has the highest score among the other formulations. Surveying the rheological properties of functional drink green tea indicated that, Arrhenius plot relationship was able to fit viscosity and density with high correlation with R² equal 0.9975 and 0.9614, respectively.