The effects of black and green tea on antioxidant activity and sensory characteristics of kefir
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Teknoscienze Publ
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of supplementation with green and black tea on chemical and sensory properties and antioxidant activities of kefir were investigated during 21 days of storage. pH and titrable acidity values were within acceptable levels during 21 days of storage. Total dry matter, fat and lactic acid contents of all samples were in accordance with Turkish Food Codex. The samples containing green tea extract had the highest DPPH center dot scavenging activity compared to those of supplemented with black tea extract throughout the storage. Green tea had a superior effect compared to black tea in terms of total phenolic content of kefir samples. Statistical differences change between parameters kefir samples. CK (control) group received higher scores compared to those in black and green tea groups and they were also appreciated by the panelists during storage. All kefir samples with added black or green tea showed acceptable sensory scores.
Açıklama
Anahtar Kelimeler
Tea, kefir, antioxidant activity, sensory characteristics
Kaynak
Agro Food Industry Hi-Tech
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
28
Sayı
2
