Journal of Food Processing & Technology

Odunmbaku LA

Publications

• Research Article
  Effect of Process Variables on the Chemical Constituents and Sensory Characteristics of Nigerian Green Tea
  Author(s): Odunmbaku LA, Babajide JM, Shittu TA, Aroyeun SO and Eromosele COOdunmbaku LA, Babajide JM, Shittu TA, Aroyeun SO and Eromosele CO
  
  Green tea possesses functional properties with attendant health benefits, Nigerian tea leaves has only been commercially processed into black tea. This study therefore evaluated the effect of Steaming Time (ST), Drying Temperature (DT) and Drying time (Dt) on the chemical and sensory properties of Nigerian Green Tea (NGT). Epical bud and two leaves from agronomic proven commercially viable clone were harvested from the Cocoa Research Institute of Nigeria experimental tea plots, Taraba State. Response surface methodology (Central Composite Design) was used to combine the three processing variables: ST (60, 90 and 120 s), DT (60, 65 and 70ºC) and Dt (90, 120 and 150 min). Epigallocatechin gallate (EGCG), Epigallocatechin (EGC), Epicatechin gallate (ECG) and Epicatechin (EC) contents of NGT were determined using High Performance Liquid Chromatography whi.. View More»
  DOI: 10.4172/2157-7110.1000510

  Abstract PDF