Analysis of Chongqing Tuo Tea Powders on Baking Quality and Antioxidant Activity of Cakes

Analysis of Chongqing Tuo Tea Powders on Baking Quality and Antioxidant Activity of Cakes

The effect of partial replacement of flour with Chongqing tuo tea powder (CTP, 2%~12%) on texture properties, color, sensory attributes, functional components and antioxidant properties were investigated. Results showed that, the utilization of CTP led to a negative effect on texture, no differences...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Shipin gongye ke-ji 2023-02, Vol.44 (4), p.226-233
Hauptverfasser: Shanmin CHEN, Linying YUAN, Juan YANG, Hongyu LUO, Jie WANG, Yingfu ZHONG
Format: Artikel
Sprache:chi
Schlagworte:
antioxidant capacity
baking quality
chongqing tuo tea
sensory evaluation
tea cakes
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effect of partial replacement of flour with Chongqing tuo tea powder (CTP, 2%~12%) on texture properties, color, sensory attributes, functional components and antioxidant properties were investigated. Results showed that, the utilization of CTP led to a negative effect on texture, no differences were found in resilience(P>0.05) and the hardness and chewiness increased whereas the springiness showed a reverse trend (P
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022050147