Evaluating the Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA)

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POURHAJI F.; Sahraeiyan B.

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Paper Information

Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2018 | Volume:17 | Issue:1 (64) Page(s): 41-56

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Title

Evaluating the Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA)

Author(s)

POURHAJI F. | Sahraeiyan B. | Issue Writer Certificate

Keywords

Antioxidant properties

Fried Doughnut

Shelf life

Vitamin C

Abstract

In this article physicochemical properties of Fried Doughnut during 7-days storage affected by green tea extract (0, 100, 150, and 200 ppm) and ascorbic acid (0, 50, 100, and 150 ppm) were studied using principal component analysis (PCA). The results illustrated the dependence of physicochemical properties to the ascorbic acid green tea extract concentrate as antioxidant substitutions in product. Both of them showed pro-oxidant and antioxidant activity in low and high concentration respectively. Ascorbic acid in concentrations 50 and 100 ppm as a pro-oxidant influenced the texture and appearance and had a weak antioxidant effect at 150 ppm. Observed trend for green tea extract (regarding the more effectiveness of Antioxidant properties at 200 ppm) was the same as that of ascorbic acid.

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APA: Copy

POURHAJI, F., & Sahraeiyan, B.. (2018). Evaluating the Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA). FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(1 (64) ), 41-56. SID. https://sid.ir/paper/267957/en

Vancouver: Copy

POURHAJI F., Sahraeiyan B.. Evaluating the Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA). FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(1 (64) ):41-56. Available from: https://sid.ir/paper/267957/en

IEEE: Copy

F. POURHAJI, and B. Sahraeiyan, “Evaluating the Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA),” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 1 (64) , pp. 41–56, 2018, [Online]. Available: https://sid.ir/paper/267957/en

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