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A stability study of green tea catechins during the biscuit making process
- Sharma, Amber, Zhou, Weibiao
- 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 tea catechins were relatively stable in dough. The stability of (−)-EGCG and (−)-ECG was determined at an interval of every 2min 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.