Page 363 - Demo

SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 367content was the lowest, likely due to reduced enzyme synthesis (e.g., amylase, invertase, cellulase), which limits the breakdown of bioactive compounds to release phenolics. The 15% glucose batch achieved a balanced phenolic content, which is vital in preserving the tea%u203as aroma and sensory quality. However, the phenolic content slightly decreased at a 20% glucose concentration despite higher acidity and deeper tea colour. This reduction could be attributed to the degradation of phenolic compounds or their re-binding with sugar molecules, which affects their availability and overall impact on the tea%u203as sensory properties.The total liquor colour also showed the same positive trend with glucose concentration. In contrast, the 5% glucose sample had the lowest total liquor colour, indicating a bland, light colour in the product; the 15% glucose solution helped to maintain a balanced total liquor colour, creating aesthetic and sensory harmony. On the other hand, the 20% glucose solution had a higher total liquor colour but an accompanying reduction in phenolics, impacting overall quality.In conclusion, the results demonstrate that varying glucose concentration can significantly affect the final product%u203as physicochemical results and sensory qualities. The results above are consistent with the researches by Hla Myo et.al in 2021 [11] (p.292), Elok Zubaidah et.al in 2020 [12] (pp. 1265-1269), Eko Nurchaya Dewi et.al 2020 [13], Kaprosab et al. in 2018 [14] (pp. 3979%u20133990).