Food Technology

FDE 405

Sinan Uzunlu, PhD

ALKU Engineering Faculty
Food Engineering Department
Room: 125/120

Lecture 8 – 22 December 2023

Teas, Cocoa and Coffee
The origins of Tea, Coffee and Cocoa as
Beverages
• Tea, Camelia sinensis, is a small tree (one meter length)
• Tea leaves (9x3 cm, LxW)
• Native to the Assam area of North India where North Burma and
South China meet.
• After water, tea is now the most consumed beverage in the World,
drunk for both pleasure and health.
• Coffe is produced from the seeds of another small tree, originating
this time from Africa, spread via the slave trade to the Arabic empires
where it gained pre-eminence due to the Muslim ban on fermented
alcoholic beverages.
• Coffea arabica, Coffea robusta, Coffee liberica were discovered later
and were transplanted across the world.
• Cocoa (Theobroma cacao) originates from the rainforests of Central
America.
• As a drink, it was once the preserve of the Mayan and Aztec elite and
a form of currency.
• Cocoa made the move from drink to chocolate to become the
favourite snack of the world’s children and numerous «chocoholic»
adults.
• Chemically, cocoa, tea and coffee all comprise complex mixtures of
plant secondary metabolites.
• Key amongst these are the purine alkaloids caffeine, theophylline and
theobromine.
• Tea was originally a medicine, coffee was as a religious aid and
symbol, and cocoa was the ultimate status symbol consumed by
royalty.
Tea, in Turkey
• Zihni Derin, who was the first man delivered tea in 1924, to plant in
first Bursa province, then in Rize.
• Total production was 0.2 tonnes in 1940, then subsequently
increased.
• China, India, Kenya, Sri Lanka, Turkey (about 5%) are the leading tea
producers of total production in the world.
Tea, as a plant
• Rainfall should be 2400-3000 mm in average throughout the year, and
the minimum 1600 mm/year.
• Weather temperature should be in the range of 13°C to 33°C.
• Sub-zero degrees (-4°C, -8°C) result to freezing of tea plant.
• Soil properties: pH should be 4.5-6.0, humic substances and
aluminium should be as high as possible. No calcium is needed.
Tea production is made for 3 major
commercial types
• Black tea
• Green tea: polyphenol oxidase is deliberately inactivated to remain
green.
• Oolong tea
• Oolong tea: partial oxidation is allowed to remain half green and
black.
 Chemical composition of tea
Fresh tea sprouts, black tea and brewed tea composition (% Dry matter)
Composition Tea sprouts Black tea Brewed tea
Protein 15-26 15-26 Trace amounts
Free amino acids 4-7 4-7 3-4
Carbohydrates 24-33 24-33 4-7
Polyphenols
-Primer polyphenols 25-30 4-5 3.5-4.5
-Seconder polyphenols 0 20-25 12-15
Alcoholoids (Caffein) 2-4.5 2.4-5 1.5-3.5
Mineral substances 4-6 4-6 3-5
Lipids 3-8 3-8 0
Pigments 1.0-1.5 0.5-1.0 Trace amounts
Organic acids 0.5 - -
Volatile substances 0.02 - -
Phenolic substances (polyphenols)
• 1. Primer phenolic substances:
• Polyphenolic substances where found in fresh tea sprouts are
classified under 4 groups:
• 1. Flavonols (Catechines)
• 2. Flavonels and glicosides : found in trace amounts
• 3. Phenolic acids and depcides
• 4. Locoanthocyanines: found as 2-3%, if higher than quality is
decreased.
Flavonols (catechines)

• The most significant ones (in quantitative):

• * Epikateşin: 1-3%
• * Epikateşingallat: 3-6%
• * Epigallokateşingallat: 9-13%
• * Kateşin: 1-2%
• * Gallokateşin: 3-4%
 2. Seconder Phenolic Substances
• Presence no in fresh tea sprouts.
• Seconder phenolics are formed when primeric phenolic substances of
fresh tea sprouts oxidised and polymerised.
• Brewed black tea colour and flavor are dependent on those seconder
phenolic substances.
• The most significant 2 polyphenols on brewed black tea are:
Theaflavins and Thearubijines.
Theaflavins:
• Formes when flavonels are composed and oxidised.
• Neutral, orange-yellowish colour.
• Brewed tea fine orange colour and brightness come from theaflavins.
• 9 different theaflavin substances are present in fresh tea.
• For example: Theaflavin monogallat and Theaflavin digallat.
Thearubijins
• Formes when theaflavins are composed with the rest polyphenols and
polymerised.
• Present in black tea (dry matter basis, 7-17%), brewed tea (30-60%).
• Acidic, brown
• Gives the black colour of brewed tea.
• The reason of dark black of Turkish tea is the high proportion of
thearubijins.
Theaflavin and Thearubijin
• If proportion of theaflavin is high and thearubijin is low, then brewed
tea colour is bright light.
• If proportion of theaflavin is low and thearubijin is high, then brewed
tea colour is dark and dull.
• Sourness of the brewed tea is affected by both of the components
(theaflavin and thearubijin).
Carbohydrates in tea
• Saccharose, found in fresh tea sprouts, are degraded to reduced
sugars during tea processing. This results to an increased flavour
because of the mono and disaccharides.
• Soluble pectin (pectic substances) affects the quality of tea.
• Pectic substances provide viscosity and give fullness of tea.
• Formed substances after degradation of pectic substances increase
flavor of tea.
Alcaloids in tea
• The highest component is caffein.
• During withering process, a portion of caffein composed with tannens
(polyphenols) to form caffein-tannat.
• Caffein-tannat gives the bitter taste of tea.
• Caffein stimulates central nervous system.
• Caffein increases skelatal muscle activity.
• Widens capillary and brain, which increases blood flow cycle and provides
fatigue reliever.
• 80% of caffein in dried tea be present in brewed tea.
• In a day 5 to 6 glass of tea drinking means to take 250-300 mg caffein.
The enzymes found in tea
• The enzymes which is found in fresh tea shoots have importance in black
tea processing.
• Tea leaves colour turn to Brown from green at the end of enzymatic
oxidation process.
• The most significant enzymes which present in fresh tea shoots (at
cellular level) are;
• - polyphenol oxidase (catechin oxidase)
• - peroxidase
• Colour of brewed tea: concentration of the compounds (Theaflavin and
Thearubijin) which formed at the end of enzymatic oxidation process.
Black Tea Processing Steps
1. Harvesting and transportation of fresh tea shoots
2. Withering
3. Curling
4. Enzymatic oxidation
5. Drying
6. Grading and packaging
Fresh tea shoots plucking
Withering
• 75-80% of fresh tea shoots are water, rest is dry matter.
• Aim of withering: to release the components in tea leaves with its
cellular water and expose to enzymatic oxidation under atmospheric
oxygen.
• The water content of fresh tea shoots reduces to 50-60% at the end
of withering.
 Physical and biochemical changes during withering process in tea
leaves

Result Effect on black tea formation

Reduction in water content
Free amino acid increase
Caffein increase
Starch degradation
Organic acid changes
Increase in cellular membrane
Concentration of the enzymes and components to be
oxidised will increase, so as enzymatic oxidation will
be rapid and efficient
Rich aroma formes
Physiologic efficieny increases
Taste and flavor form
Taste and flavor form
Facilitate and increase in cellular water drainage at
curling processing step
Withering
• 1. Outdoor withering:
• 0.75-1.25 kg fresh tea shoots are placed on one m2 surface.
• Air temperature should be at 26°C.
• Air movement is provided by aspirators.
• Takes 24 hours.

• 2. Indoor withering:
• Hot air is blowed and homegenously transmitted.
• A chamber or a tunnel type equipments might be used.
Curling
• Wricking and tearing tea leaves drain polypenols to oxidise under
atmospheric oxygen, so as to biochemical changes start.
• Temperature of tea leaves increases during curling, however not to
exceed 30-32°C.
• CTC (Curling, Tearing, Cutting) machine is used for this aim.
Enzymatic Oxidation
• The phenolic substances where found in tea laves experience
biochemical changes, so as to;
• Colour, flavor, brightness, sourness, drinking pleasure is the result of
by a number of series of processing steps, starting with curling.
• Polyphenols oxidise when drained/released at post-curling step.
• But, the time, temperature and humidity conditions are no proper for
an optimal processing.
• Therefore, a subsequent step is applied for optimal oxidation
conditions.
Enzymatic Oxidation
• Curled tea leaves placed down at max. 5-6 cm height in trays.
• Left in oxidation rooms.
• The opt. conditions should adjusted to 26-27°C, RH 85-95%
• At the end of biochemical changes tea leaves colour turn to copper,
be bright and release apple flavor.
Enzymatic Oxidation
• The time of oxidation directly affects brewed tea quality.
• For example; the colour of infusion tea increases when oxidation
period is about 2 hours in Assam tea, however a reduction is observed
when the time is exceeded 3 hours.
• A direct relationship is present between temperature and length for
oxidation.
• For example; when oxidation temperature decreases from 26°C to
15°C, then the time increases to 3.5 hours.
• To end oxidation process, colour of tea leaves and infused tea
colour/flavor is examined.
Drying
• To end enzymatic oxidation the enzymes must be inactivated.
• For this aim, tea leaves are dried.
• The minimum inactivation drying temperature of enzymes is 70-72°C.
• Water content of dried tea should no exceed 3-4%.
Drying
• Inlet temperature of tea should
be at 88-92°C,
• The first tea leaves should be
exposed to 60°C
• The existed tea leaves should be
at 50-55°C
• A total of 18 to 24 minutes
drying process should provide
3% of water content
• The yield of 4-4.5 kg of tea is 1
kg dried tea.
Drinking tea

• Çay bitkisinin yeni

sürgünlerindeki körpe uç
yapraklarının toplanarak
teknolojik işlemlere tabi
tutulması ile elde edilen
ürünün, sıcak suyla
muamele edilerek
hazırlanan ekstraktıdır
(özütüdür).
Quality control of black tea
• 1. Appearance
• 2. Fullness and sourness
• 3. Brewed tea colour
• 4. Flavor
• 5. Infused tea appearance: a hundred ml of water is boiled, 2 grams of
dried tea is added, brewed for 6 mins. Colour, odour and taste is
checked for quality assesment.
Instant tea
• - soluble tea
• - tea powder
• - instant tea
• Processing steps:
1. Selection of proper varieties
2. Extraction
3. Aroma seperation
4. Cream
5. Filtering and concentration
6. Drying
7. Flavoring
Ice tea
• Cream precipitation: Caffein-tannat (caffein + theaflavin and
thearubijin) insoluble in cold water and result to a turbid appearance.
• The precipitate is defined as cream, and the reaction is cream forming
• The formed cream degraded by enzymes and filtered to handle a
bright solution.
Coffee
• Coffea arabica L., Coffea caenophora
• A coffee tree gives 2000-4000 fruit and each fruit has 2 coffee seed.
• 3000 seeds give ½ kg blended coffee.
Coffee Processing Steps
• Seperation of fruit
• Cleaning musilage from seed layer
• Drying (water content of seeds reduce from 53% to 12%)
• Renoval of outer layer of seeds
• Classification
• Characteristic flavor of coffee is formed during thermal treatment at
260°C for 5 mins.
• During treatment inner temperature of seeds rises to 205°C and free
water completely dehydrated.
Instant coffee processing steps

• Extraction
• Dehydration
• Aromatization