کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403981 | 1330898 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of the addition of green tea powder on the quality and antioxidant properties of vacuum-puffed and deep-fried Yukwa (rice snacks)
ترجمه فارسی عنوان
اثر افزودن پودر چای سبز بر خواص کربن و آنتی اکسیدانی یووا (سوپ برنج)
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کلمات کلیدی
خلاء پف کردن، سرخ کردن عمیق افزودنی پودر چای سبز، میان وعده یوکوا، فعالیت آنتیاکسیدانی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Vacuum-puffing has been found to be a very useful process for production of non-deep-fried Yukwa as it ideally produced highly porous and soft texture. In this study, we compared the effects of different green tea powder (GTP) concentrations of 0, 2, 5 and 10Â g/100Â g on the qualities of vacuum-puffed Yukwa and deep-fried Yukwa. The fat contents of deep-fried Yukwa were significantly higher than vacuum-puffed Yukwa at the same GTP concentrations. Yukwa bases of 10Â g/100Â g GTP level contained higher total catechins and caffeine contents for vacuum-puffed Yukwa than deep-fried Yukwa. Vacuum-puffed Yukwa had more total phenolics and flavonoids, and a better scavenging effect on DPPH and reducing power than deep-fried Yukwa at the same green tea concentrations. Vacuum-puffing produced more breakable expanded pellets than deep-frying. The sensory evaluation of Yukwa base showed deep-fried Yukwa added with 2Â g/100Â g GTP was preferred for all the examined properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 55, Issue 1, January 2014, Pages 362-367
Journal: LWT - Food Science and Technology - Volume 55, Issue 1, January 2014, Pages 362-367
نویسندگان
Xiao Jun Shen, Jae Yoon Han, Gi Hyung Ryu,