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https://doi.org/10.1016/j.foodchem.2010.11.044
Title: | A stability study of green tea catechins during the biscuit making process | Authors: | Sharma, A. Zhou, W. |
Keywords: | Biscuit Dough ECG EGCG HPLC Stability Tea catechins Tea polyphenols |
Issue Date: | 15-May-2011 | 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 | URI: | http://scholarbank.nus.edu.sg/handle/10635/75491 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2010.11.044 |
Appears in Collections: | Staff Publications |
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