Studies on Different Qualitative Traits of Green Tea Grown in Nontraditional Area Processed by Oven Drying and Microwave Drying in Different Power Levels

Abstract

In this study, tea plants (Camellia sinensis L.) were grown in nontraditional region with different soil and climatic characteristics in the southern part of West Bengal. To study the effect of different drying methods for production of green tea is main focus of this paper. Green tea is produced by applying nominal heat treatment targeting to inactivate the polyphenol oxidase and peroxidase enzymes to retain the original polyphenol content. Therefore, many operative heat conditions such as oven drying and microwave drying with power levels of 180 watts (MD20), 540 watts (MD60), 900 watts (MD100) were studied. The drying methods have been evaluated with respect to Total Polyphenol Content (TPC), Total flavonoid content (TFC), DPPH radical scavenging activity, chlorophyll content, rehydration ratio and energy consumption. The highest amount of TPC, TFC and DPPH radical scavenging activity was observed in case of MD20. Similar trend was found in different physicochemical properties such as chlorophyll content and rehydration ratio. Keywords: Green tea, Microwave drying, Oven drying, Nontraditional growing area Cite this Article Sarobi Das, Bijoy Chandra Ghosh. Studies on different qualitative traits of green tea grown in nontraditional area processed by oven drying and microwave drying in different power levels. Research & Reviews: Journal of Food Science and Technology. 2018; 7(1): 9–15p.