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Tea is one of the most important functional foods. Tea is one of the famous drinks, a non-alcoholic beverage which nearly every part of the world consumes. Tea comes from the family belonging to the Theaceae. known as Camellia sinensis. This study aims to summarize the microbial contaminations, chemical content, and trace elements of the tea sample collected. Three tea samples from different area of Meghalaya were collected viz, Nongpoh, Umran, and Riangdo. The assessment was carried out at the State Food Testing Laboratory under the Commissionerate of Food Safety, Pasteur Hills, Shillong. Three samples were then tested for the presence of microbial contamination- Escherichia coli, Salmonella, Staphylococcus aureus, and Yeasts and Moulds all three samples did not show any bacterial growth which indicates that the three samples were safe. Chemical analysis like Moisture content, Alkalinity of Ash, Water soluble ash, Total Ash, and Acid Insoluble Ash (AIA) was also performed in all three tea samples and all these samples conform to the prescribed standards as per the Food Safety and Standards Act, 2006. It was also observed that the samples tested for the heavy metals are below the Limit of Quantity (LOQ) which displays that the three tea samples show no interference of trace elements.
"Assessment of Locally manufactured Tea products collected from selected areas of Meghalaya.", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.9, Issue 2, page no.53 - 63, February-2024, Available :http://www.ijrti.org/papers/IJRTI2402011.pdf
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2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator