نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه ازاد سبزوار
2 عضو هیات علمی گروه علوم و صنایع غذایی، بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی
3 استادیار گروه علوم و صنایع غذایی، دانشگاه ازاد سبزوار
4 استادیار گروه علوم و صنایع غذایی، بخش پژوهش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Green tea extract has plenty of antioxidant. Due to the toxicity of synthetic antioxidants, it is necessary that these antioxidants in products such as donuts be replaced with natural antioxidants. The purpose of this research is to reduce the usage of synthetic antioxidants as it is possible. so the extract was extracted and it was used as a natural antioxidant in the dough of donuts. Due to the synergistic property between green tea extract and organic acids (ascorbic acid), green tea extract (200,150 , 100.0 ppm) and ascorbic acid (150,100,50,0 ppm) was added to the donuts at four levels. Then the quality and chemical properties of donuts were measured. Increased ascorbic acid content caused increased the moisture content, but no significant difference was observed in the reduction of the peroxide index. Increased green tea extract caused reduced the moisture content and peroxide index in donuts. On the other hand adding ascorbic acid lead to increase core color rating and appearance shape and to reduce odor rating. adding green tea extracts caused to increase the rating of smell, taste and to reduce the rating of core color.
Keywords: peroxide index, natural antioxidant, ascorbic acid, donuts, green tea
کلیدواژه‌ها [English]
)