Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage.

Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant . The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and ) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes.