Please use this identifier to cite or link to this item:
https://doi.org/10.1016/j.foodchem.2010.11.044
DC Field | Value | |
---|---|---|
dc.title | A stability study of green tea catechins during the biscuit making process | |
dc.contributor.author | Sharma, A. | |
dc.contributor.author | Zhou, W. | |
dc.date.accessioned | 2014-06-23T05:31:01Z | |
dc.date.available | 2014-06-23T05:31:01Z | |
dc.date.issued | 2011-05-15 | |
dc.identifier.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 | |
dc.identifier.issn | 03088146 | |
dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/75491 | |
dc.description.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. | |
dc.description.uri | http://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2010.11.044 | |
dc.source | Scopus | |
dc.subject | Biscuit | |
dc.subject | Dough | |
dc.subject | ECG | |
dc.subject | EGCG | |
dc.subject | HPLC | |
dc.subject | Stability | |
dc.subject | Tea catechins | |
dc.subject | Tea polyphenols | |
dc.type | Article | |
dc.contributor.department | CHEMISTRY | |
dc.description.doi | 10.1016/j.foodchem.2010.11.044 | |
dc.description.sourcetitle | Food Chemistry | |
dc.description.volume | 126 | |
dc.description.issue | 2 | |
dc.description.page | 568-573 | |
dc.description.coden | FOCHD | |
dc.identifier.isiut | 000286855200025 | |
Appears in Collections: | Staff Publications |
Show simple item record
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.