کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768779 | 1628519 | 2017 | 7 صفحه PDF | دانلود رایگان |
- Green tea powder (GTP) effectively increased the antioxidant activity of WWF pan bread.
- The addition of GTP negatively affected WWF bread quality at high addition levels.
- GTP effectively inhibited peroxide accumulation in WWF pan bread during storage.
- 1.00Â g GTP/100Â g flour increased antioxidant activity of WWF pan bread without affecting its quality.
The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and chewiness of WWF pan bread increased at higher GTP levels, whereas specific volume and brightness showed a reverse trend. At the 1.00Â g GTP/100Â g flour addition level, hardness, resilience and specific volume of WWF pan bread were not significantly affected, but antioxidant activity increased by 1.00Â mMÂ TE/g sample. In the storage test, GTP greatly inhibited the production of peroxide, as determined by peroxide value (PV), in WWF pan bread. After 8 days of storage at room temperature, the PV of the lipid fraction of WWF pan bread without GTP (control) increased by 0.35 mg/100Â g, while the PV of bread with the addition of 1.00Â g GTP/100Â g flour increased by 0.14 mg/100Â g. These results suggest that the addition of GTP at the 1.00Â g/100Â g flour level effectively increases the antioxidant activity, and significantly reduces the production of peroxide during storage, while at the same time maintaining the baking quality of WWF pan bread.
Journal: LWT - Food Science and Technology - Volume 79, June 2017, Pages 342-348