EFFICIENCY OF THE USE OF TEA ANTIOXIDANTS IN THE PRODUCTION OF SAUCES OF FUNCTIONAL PURPOSE
Elena S. Bychkova, Igor O. Lomovskiy, Oleg I. Lomovskiy
Strony: 149-155
Opublikowano: 1 Jan 2012
Wyświetlenia: 261
Pobrania: 31
Streszczenie: New recipes of sauces based on plant materials of functional prescription were developed. To rise antioxidant activity of the new composition sauces, the tea additive was introduced. It was prepared through the mechanochemical treatment of the green tea leaves. Pectin was used as a natural gelling and structure-forming agent. To rise food value of sauces was used cream and mixture of valuable unrefined oil kinds: mustard, pumpkin, and corn oil. The ready samples of sauces were examined for the organoleptic and physicochemical characteristics. The efficiency of the introduction of the tea additive was evaluated by determining the peroxide number of the sauces.
Słowa kluczowe: sauces, antioxidant activity, antioxidants, tea additive, peroxide number
Cytowanie artykułu: Elena S. Bychkova, Igor O. Lomovskiy, Oleg I. Lomovskiy. EFFICIENCY OF THE USE OF TEA ANTIOXIDANTS IN THE PRODUCTION OF SAUCES OF FUNCTIONAL PURPOSE. Journal of International Scientific Publications: Materials, Methods & Technologies 6, 149-155 (2012). https://www.scientific-publications.net/en/article/1003163/
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