11 research outputs found
Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism
Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking
Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts
Prevention of diet-induced obesity in C57BL/BJ mice with addition of 2Â % dietary green tea but not with cocoa or coffee to a high-fat diet
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions
Cold water steeping is reported to maximise tea
health benefits, but requires long infusion time. In this work,
the employment of a brief hot infusion step followed by ice
addition was evaluated. The comparison of this innovative
method with hot and cold steeping was investigated on
green, black and oolong teas. Catechins, xanthines and
gallic acid content, antioxidant power, total phenolics
and colour analysis were evaluated. Hot infusion shown
rapid extractive power, but relevant compound degradation.
On the contrary, cold infusion extracted higher
level of healthy molecules with slow kinetic. The innovative
method achieved in short time similar properties
of cold infusion in terms of antioxidant power. As for
bioactive compounds, such as gallic acid and epigallocatechin
gallate, highest values, about double than in
hot infusion, were recorded for green and black teas.
This steeping method may represent an alternative approach
for industrial beverage preparation