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KMID : 1024420210250030221
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Food Engineering Progress
2021 Volume.25 No. 3 p.221 ~ p.227
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Physicochemical Properties of Various Commercial Dried Tangerine Peel Tea Products
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Han Ji-Hee
Lee Soo-Ah
Kim Du-Ri
Chun Ji-Yeon
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Abstract
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The objective of this study was to observe the quality characteristics of 10 different commercial dried tangerine peel tea (tea-bag type) products in the Korean market. One tea bag contained dried tangerine peel of 1.0 to 2.2 g, and the tea-bag packaging material was polyamide, pulp, polyethylene terephthalate. Each tea bag was extracted using hot water to make a cup of tea that people generally drink, and then their physicochemical properties were determined.
The pH and acidity were 4.66-5.31 and 0.006-0.016%, respectively. Sugar content and reducing sugar content were ranged from 0.34 to 1.17oBrix, and 0.09 to 0.47 g GE/100 mL, respectively. Vitamin C content was 0.43-0.76 mg AAE/100 mL, total phenol content was 8.63-33.25 mg GAE/100 mL, and total flavonoid content was 13.00 to 35.17 mg NE/100 mL. It was suggested that various products showed different properties due to the weight and particle size of the tangerine peel in one tea bag.
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KEYWORD
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citrus peel, dried peel tea, tea-bag, leached tea, commercial
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