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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
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The study of the influence of the mass fraction of green
tea extract on the organoleptic characteristics of curd product
Evstigneeva T.N., Mikhailova A.V., Yakovleva R.V.
Keywords: antioxidants, green tea, curd, extract dose administration of the extract.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The study of the influence of the mass fraction of green
tea extract on the organoleptic characteristics of curd product
At the Department of Technology of milk and food biotechnology comprehensive studies of the possibility of using in the manufacture of various dairy products plant components with high antioxidant activity are conducted. Antioxidants are substances that increase the shelf life of food products, due to slowing the oxidation process. One of sources of natural antioxidants is green tea.
The aim of this work is the development of technology and composition of curd products using a green tea extract as a source of antioxidants. Objects of our research were green tea extracts and curd products obtained by mixing curd with extracts of tea. As a result of the studies were determined the best method of preparation of the extract, the maximum content of green tea for brewing and the rational dose of the tea extract in the composition of the curd product.
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Read the full article
Keywords: antioxidants, green tea, curd, extract dose administration of the extract.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License