Academic Journals Database
Disseminating quality controlled scientific knowledge

EXTRACTION OF CAFFEINE FROM TEA AND DEVELOPMENT OF CAFFEINATED FRUIT JUICE

ADD TO MY LIST
 
Author(s): Iftekhar Ahmad | Tahmina Parveen | Abu Yousuf | Belal H. Sikder

Journal: Journal of Food Chemistry and Nutrition
ISSN 2308-7943

Volume: 1;
Issue: 1;
Start page: 01;
Date: 2013;
Original page

Keywords: Caffeine | fruit juice | physicochemical | microbial | sensory analysis

ABSTRACT
Developing a new product was the objectives of this work. For this purpose isolated caffeine from tea was added to fruit juices to make a drink that would fulfill the need of nutrition as well as stimulation. Three fruits (Pineapple, Orange, Malta) were chosen for the experiment and caffeine was extracted from tea by liquid – liquid extraction method. Extracted caffeine from made tea was purified before addition to the beverage. Preservatives, added sugar or any other additives were not used in the juice.  Fresh & Caffeinated juices were stored at three different temperatures 25oC, 4oC and -15oC to observe their shelf life as well as physicochemical and microbial changes during six days of storage. Fresh and caffeinated juices stored at room temperature (25oC) became unacceptable after 1 day of storage, in case of 4oC it was 5 days. The juices stored at deep freezing temperature (-15oC) remained acceptable up to 21 days. During storage pH of fresh and caffeinated juices were increased while acidity and vitamin C content decreased gradually. Microbial analysis showed presence of fungus in fresh and caffeinated juices and microbial loads were counted by SPC (Standard Plate Count) method.
RPA Switzerland

Robotic Process Automation Switzerland

    

Tango Jona
Tangokurs Rapperswil-Jona