Utılızatıon Of Brewed Black Tea Waste As A Functıonal Ingredıent In Bakery Products
Project no. 32370 · Status: Kapanmış (Yayın bekleniyor) · 2024
Summary
<p> Brewed black tea waste is predominantly generated from household consumption; however, substantial amounts are also produced in tea houses and tea gardens with high consumption, as well as during industrial iced tea production. This study aimed to evaluate the potential use of brewed black tea waste, which is particularly rich in protein, phenolic compounds, and dietary fiber, as a functional ingredient in cracker production. For this purpose, untreated and water-treated brewed black tea waste was used to replace wheat flour at 7.5% and 15% substitution levels in cracker formulations. The study determined the effects of brewed black tea waste on the physical, chemical, and sensory properties of the crackers. The total phenolic content and total antioxidant activity of the treated tea waste decreased significantly. The incorporation of treated tea waste into crackers significantly increased the ash, dietary fiber, and total antioxidant activity values of the final product, while the energy value decreased proportionally with the substitution level. Tea waste also reduced the cracker’s hardness but had no significant impact on their fracturability. Although brewed tea waste is rich in protein, its protein digestibility in the finished crackers was lower compared to the control group. The estimated glycemic index of the crackers significantly decreased in parallel with the substitution ratio. Sensory evaluations revealed that substituting tea waste darkened the crackers’ colour, however the use of treated tea waste did not negatively affect the overall sensory quality across the parameters examined.</p><p> The results demonstrate that incorporating brewed tea waste into crackers successfully produced an innovative product that aligns with consumer preferences, providing high dietary fiber content, enhanced functional properties, and good sensory quality. These findings support the use of brewed black tea waste as a valuable functional food ingredient in bakery products such as crackers. Furthermore, this approach may help to reduce the substantial amount of tea waste and transform it into a high value added component, thereby promoting sustainability.</p>