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- Sharma, Amber, et al. Show all 2 Author
- Food chemistry 2011 v.126 no.2 pp. 568-573
- baking; biscuits; dough; flavanols; flour; green tea; pH; quantitative analysis
- ... 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 300mg per 100g of flour were formulated. The results obtained showed that green t ...