Chemical and technological evaluation of tea by-products, I-chemical constituents of black tea leaf by - products
Egyptian Journal of Food Science. 1997; 25 (2-3): 331-344
in English
| IMEMR
| ID: emr-44494
ABSTRACT
Indian and Kenian Black tea leaf by-products [tea by-products] were analyzed and compared to fresh black tea leaves. A low content of sugars, free amino acids and free phenols were found in tea by-products which were rich in pigments, tannins, protein, cellulose, Hemicellulose and lignin. The protein digestibility of tea leaf by-products were very low using pepsin and pancreatin enzymes but were high with the use of trypsin and a mixture of trypsin and pancreatin enzymes
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Beverages
/
Plant Extracts
/
Proteins
/
Plant Leaves
/
Amino Acids
Language:
English
Journal:
Egypt. J. Food Sci.
Year:
1997
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