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|Title:||A stability study of green tea catechins during the biscuit making process|
|Citation:||Sharma, A., Zhou, W. (2011-05-15). A stability study of green tea catechins during the biscuit making process. Food Chemistry 126 (2) : 568-573. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2010.11.044|
|Abstract:||A green tea extract (GTE) was incorporated into biscuit as a source of tea catechins. The stability of tea catechins in the biscuit making process was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and biscuit samples using a RP-HPLC system. GTEs at 150, 200, and 300 mg per 100 g of flour were formulated. The results obtained showed that green tea catechins were relatively stable in dough. The stability of (-)-EGCG and (-)-ECG was determined at an interval of every 2 min during baking. Their stability decreased as the baking progressed and increased as the concentration of GTE was increased in the biscuit dough. The stability of (-)-EGCG also increased as pH of the dough was reduced and made less alkaline. © 2010 Elsevier Ltd. All rights reserved.|
|Source Title:||Food Chemistry|
|Appears in Collections:||Staff Publications|
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