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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 779-785
Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying
Hamza Alaşalvar1, Mustafa Çam2
1Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, Niğde 51240, Turkey 2Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri 38039, Turkey
ABSTRACT
The aim of this study was to produce ready to drink (RTD) iced teas from sage and linden. For this purpose, phenolics of sage and linden were extracted by pressurized hot water extraction (PHWE) and then the extracts obtained were spray dried by the addition of maltodextrin. The powders produced by spray drying were processed into RTD sage and linden iced teas by adding sucrose and citric acid. The optimum conditions of PHWE of sage and linden were at 160°C and for 10 min and 5 min, respectively. The solubility and microencapsulation efficiency of spray dried powders were found to be greater than 97%. In addition, total phenolic content and antioxidant activity of RTD iced teas are parallel with those of microencapsulated sage and linden powders after pasteurization at 80°C for 5 min. The sensory analysis of RTD iced teas showed that products were well-accepted by the panelists.
KEYWORD
Sage, Linden, Pressurized hot water extraction, Spray drying, Ready to drink iced tea
Food Science and Biotechnology 2019 ; 28(3): 779-785
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