EFFECT OF TEA POLYPHENOLS ON CALCIUM IN MILK
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Date
2022-03-30
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COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR
Abstract
According to the International Osteoporosis Foundation, 8.9 million people are suffering from osteoporosis worldwide. Milk is a complete food with a good source of calcium. Generally, in India, people hesitate to drink milk as such and they like to have it as a beverage such as tea. So it is very essential to investigate the effect of tea polyphenol on calcium in milk during milk tea preparation. In the present study, milk tea was prepared by adding 2% tea powder in boiled milk and strained after 2 minutes of brewing. The effect of processing parameters such as water: milk ratio, pH, brewing time, the concentration of tea powder, type of milk and amount of sugar on interactive behaviour of tea polyphenols with calcium were also analyzed. The result showed a significant reduction (p-value <0.05) in the calcium and protein content of milk tea beverage (926.24±0.74 ppm and 2.89±0.01 %) compared with the milk (1409.1±0.2 ppm and 3.42±0.009 %). The polyphenol and tannin content was also reduced in milk tea (13.93±0.021 mg GAE/ml and 1.42±0.014 mg TAE/ml) compared with black tea (15.32±0.12 mgGAE/ml and 3.21±0.011 mgTAE/ml). The processing parameters have a positive correlation with interactive behaviour and leads to the reduction in the calcium content of the final brew. The bioavailability of calcium present in the tea beverage was also evaluated by simulated gastrointestinal model. It showed that the bioavailability of calcium gets reduced when milk tea (19.14±04%) was prepared as compared with milk (25.45±0.009%). Hence it is conformed and suggested that consumption of milk is better than milk tea beverage for getting maximum amount of nutrients specially calcium from milk.
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Submitted in partial fulfillment of the requirement for the degree of
Master of Technology in Dairy Chemistry