Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/43623
Title: TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY
Authors: AMBER SHARMA
Keywords: tea catechins, biscuits, catechin stability, biscuit quality, fat oxidation
Issue Date: 13-Mar-2013
Source: AMBER SHARMA (2013-03-13). TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY. ScholarBank@NUS Repository.
Abstract: The stability of green tea catechins in the biscuit making process was successfully studied and modelled in this study. First order mathematical models for their stability were developed taking into consideration the degradation and epimerization of catechins. Being antioxidants, the interaction of green tea catechins with fat in biscuits was investigated to be able to quantify the ability of catechins to counteract lipid oxidation in biscuits. It was found that green tea extract was able to significantly reduce the peroxide value and totox value as compared to the control biscuits. This was followed by a comprehensive study, investigating the effects of green tea catechins on biscuit dough and biscuit properties, including rheological, physical, textural, and sensorial properties. Good correlations were made between instrumental and sensory evaluations, and between dough properties and biscuit properties which enabled the prediction of biscuit quality from dough rheological results.
URI: http://scholarbank.nus.edu.sg/handle/10635/43623
Appears in Collections:Ph.D Theses (Open)

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