Tag Archives: the parameters to obtain extracts

1284–1298 T. Evstigneeva, N. Skvortsova and R. Yakovleva
The application of green tea Extract as a source of antioxidants in the processing of dairy products
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The application of green tea Extract as a source of antioxidants in the processing of dairy products

T. Evstigneeva*, N. Skvortsova and R. Yakovleva

International Research Centre Biotechnologies of the Third Millennium ITMO University, St. Lomonosov 9, 191002, Saint-Petersburg, Russian Federation
*Correspondence: romihka@mail.ru

Abstract:

 Regular consumption of foods containing antioxidants reduces the bodily content of free oxygen radicals, which can cause pathological changes and premature organism aging. The aim of this work was the development of the formulations and determination of the parameters for the production of cottage cheese products with polyphenol fraction of green tea extract as a source of plant antioxidants. Parameters to obtain extracts with the high content of extracted substances and high antioxidant activity were determined. Optimal performance was achieved by brewing dry green tea leaves with (70 ± 2) °C water, followed by steeping at the same temperature for 10 minutes with continuous mechanical stirring. Optimal dry tea leaves to water ratio used for tea extracts’ preparation was identified. The level of tea extract in cottage cheese products’ recipes was determined. The flavour fillers which combine the best with green tea extract and taste were identified. The positive effect of tea extract component on shelf life of cottage cheese product was shown.

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