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

Authors :
Shanmin CHEN
Linying YUAN
Juan YANG
Hongyu LUO
Jie WANG
Yingfu ZHONG
Source :
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 226-233 (2023)
Publication Year :
2023
Publisher :
The editorial department of Science and Technology of Food Industry, 2023.

Abstract

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

Details

Language :
Chinese
ISSN :
10020306
Volume :
44
Issue :
4
Database :
Directory of Open Access Journals
Journal :
Shipin gongye ke-ji
Publication Type :
Academic Journal
Accession number :
edsdoj.21fb306c1c214017ac46802fa13771ba
Document Type :
article
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2022050147