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首页> 外文会议>International conference of World Association for Sustainable Development >POLYPHENOL, VITAMIN C, CAFFEINE, PROTEIN, ASH, FREE FATTY ACID AND PEROXIDE PROFILES OF GREEN TEA-BASED YOGHURTS
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POLYPHENOL, VITAMIN C, CAFFEINE, PROTEIN, ASH, FREE FATTY ACID AND PEROXIDE PROFILES OF GREEN TEA-BASED YOGHURTS

机译：绿茶型酸奶的多酚，维生素C，咖啡因，蛋白质，灰分，游离脂肪酸和过氧化物

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Purpose: To develop a new functional food incorporating green tea infusions into yoghurt. Design/methodology/approach: The concentrations of green tea infusions used were 0.5%, 1.0%, 1.5%, 2.0% and 2.5% (v/v). Yoghurt was produced using standard methods. The effects of incorporating green tea in the formulation were studied by measuring the chemical parameters such as free radical scavenging activity, polyphenols, minerals, vitamin C, caffeine, pH, total soluble solids, titratable acidity and other proximate chemical compositions. The effects of adding green tea to yoghurt were also determined by measuring the free fatty acids and the peroxide values of the yoghurts stored for fourteen days under ambient storage. All measurements were done in triplicate. Sensory evaluation of the yoghurts was carried out by a panel of tasters comprising students of the food technology department of the University of Ibadan who are accustomed to consuming yoghurts. Findings: The yoghurts contained 0.5-16.67 gGAE/100g of polyphenols which were significantly different with respect to concentrations (P＜0.05). Significant differences also occurred in their radical scavenging activity, which fell between 8-22.2%. The peroxide values as well as the free fatty acid concentration of the yoghurts reduced as a result of the inclusion of green tea in the formulation after fourteen days of storage, which confirmed its bio-preservative properties. The mean caffeine content of the yogurts increased with the increase in concentration of green tea infusion. The pH value of the control yoghurt was 4.50+ 0.12, while green tea incorporated samples ranged between 4.30 and 4.63. The taste became bitter, the colour became duller and overall quality became lower. Practical implications: This paper shows that incorporation of tea in yoghurt can make a functional food capable of enhancing the health status of its consumers. Originality/value: The development of this product can create good markets for tea farmers because it gives added value to green tea.
机译：目的：开发一种新功能食品，将绿茶浸入酸奶中。设计/方法/方法：所使用的绿茶注入浓度为0.5％，1.0％，1.5％，2.0％和2.5％（v / v）。酸奶是使用标准方法生产的。通过测量化学参数，例如自由基清除活性，多酚，矿物质，维生素C，咖啡因，pH，总可溶性固形物，可滴定的酸度和其他邻近的化学组成，研究了将绿茶掺入配方的效果。还通过测量在环境储存条件下储存14天的酸奶的游离脂肪酸和过氧化物值来确定将绿茶添加到酸奶中的效果。所有测量均重复三次。酸奶的感官评估是由一组品尝者组成的，他们由习惯食用酸奶的伊巴丹大学食品技术系的学生组成。结果：酸奶中含有0.5-16.67 gGAE / 100g多酚，其浓度差异显着（P ＜0.05）。它们的自由基清除活性也存在显着差异，介于8-22.2％之间。储存14天后，由于在配方中加入了绿茶，因此酸奶中的过氧化物值以及游离脂肪酸浓度降低，这证实了其生物防腐性能。酸奶中平均咖啡因含量随着绿茶注入浓度的增加而增加。对照酸奶的pH值为4.50±0.12，而掺入绿茶的样品的pH在4.30至4.63之间。味道变苦，颜色变暗，整体品质变差。实际意义：本文表明，酸奶中掺入茶可以制成功能性食品，能够增强消费者的健康状况。原创性/价值：该产品的开发可以为茶农创造良好的市场，因为它为绿茶增加了价值。

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