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  • Title: Use of tea extracts (Camelia sinensis) in jelly candies as polyphenols sources in human diet.
    Author: Gramza-Michalowska A, Regula J.
    Journal: Asia Pac J Clin Nutr; 2007; 16 Suppl 1():43-6. PubMed ID: 17392075.
    Abstract:
    Diet rich in polyphenols may be important factor in preventing cardiovascular, neoplastic diseases and slowing down the aging processes. Because tea (Camelia sinensis) is most popular beverage containing relatively large amounts of polyphenols, it could be tremendously important source of polyphenolic constituents in human diet. However, there has been no data on the tea extracts use in particular everyday snacks. Objective of the study was to investigate potential use of tea polyphenol extracts in jelly candies, its taste, colour, consistency and general consumer's acceptance. Sensory analyses were conducted on two kinds of sweet jellies, with gelatin and agar used as thickening agents. As polyphenol source green and black tea extracts (Camellia sinensis) were used at concentration of 1.0% and 1.5%. Total polyphenol content in jellies ranged between 245.9-1256.5 mg/100g of candies and EGCG (epigallocatechin gallate) strong antioxidant content ranged between 3.2-170.1 mg/100g of candies. Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (homogenicity, clot presence) and clarity of jellies. Comparison of two thickening agents resulted in better properties of gelatin jellies according to its quality: colour, clarity, consistence, taste and aroma (p<0.05). It was found that agar containing jellies were not so clear and aromatic as compared with gelatin (p<0.05). Colour and overall appearance was also much more acceptable by the consumers in gelatin jellies. According to tea extract used it was found that ethanol extracts resulted in lower acceptance for overall acceptance and consistency (p<0.05). Present study indicated that tea polyphenols extracts were accepted by consumers as food product constituents, and might be an interest of wider usage as food components.
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