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Vol. 9, Issue 11 (2020)

Effect of addition of milk on total polyphenolic content of tea beverage

Author(s):
Arya PR, Athira S, Ligimol James, Rachana CR, Rahila MP and Rajakumar SN
Abstract:
Tea is one of the most widely consumed drinks in the world as a mood enhancer. In India, generally, people prefer tea with milk. The present study aimed to investigate the effect of the addition of milk on the total polyphenolic content of tea beverage. In the present study, milk tea was prepared by adding 2% tea powder in boiled milk and the polyphenolic content in the different stages were analyzed. The result showed that there is a significant reduction in the total polyphenolic content and protein content in milk tea beverages compared with black tea and milk sample. From the nutritional point of view, it is suggested that the consumption of milk or black tea is better than milk tea beverages for getting maximum benefits from both.
Pages: 369-370  |  373 Views  140 Downloads


The Pharma Innovation Journal
How to cite this article:
Arya PR, Athira S, Ligimol James, Rachana CR, Rahila MP, Rajakumar SN. Effect of addition of milk on total polyphenolic content of tea beverage. Pharma Innovation 2020;9(11):369-370.

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