بررسی اثر عصاره هیدروالکلی چای سبز بر خواص رئولوژیکی خمیر و بیاتی نان بربری
محورهای موضوعی : میکروبیولوژی مواد غذایی
غزاله قنبری
1
(دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مهدی سیدین اردبیلی
2
(دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مرجان دیانت
3
(استادیار گروه علوم باغبانی و زراعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: بربری, بیاتی, چای سبز, رئولوژی, عصاره هیدروالکلی,
چکیده مقاله :
مقدمه: از آنجایی که بیاتی یکی از علل اصلی کاهش ماندگاری نان می باشد، در این پژوهش تأثیر استفاده از عصاره هیدروالکلی چای سبز به عنوان یک ترکیب گیاهی سودمند، بر خواص رئولوژیکی خمیر و بیاتی نان بربری مورد بررسی قرار گرفت.مواد و روش ها: برای تهیه عصاره هیدروالکلی، ابتدا چای سبز، با اتانول 30 % عصاره گیری سپس تغلیظ شد و توسط خشک کن پاششی پودر گردید. پس از انجام آزمون های تعیین کیفیت بر روی آن، در مقادیر 0، 5/0، 5/1، 5/2 و 5/3 % (بر حسب وزن آرد) در فرمولاسیون خمیر مصرفی به کار برده شد. پس از انجام آزمون‌های رئولوژیکی خمیر و تعیین کیفیت نان،جهت بررسی بیاتی، سفتی مغز نان توسط دستگاه (TPA) و خواص حرارتی نمونه ها توسط دستگاه (DSC) در مدت زمان یک،سه و پنج روز بعد از پخت ارزیابی گردید.یافته‌ها: نتایج آزمون‌های رئولوژیکی خمیر نشان داد عصاره هیدروالکلی چای سبز باعث افزایش کیفیت آرد و بهبود خواص رئولوژیکی خمیر گردید و در تمام سطوح درصد رطوبت و می زان پلی فنل کل را در نان افزایش داد.در هر سه بازه زمانی، تیمارهای 5/0 و 5/1 % از بیشترین میزان نرمی بافت نسبت به سایر تیمارها و نمونه شاهد برخوردار بودند. نتایج خواص حرارتی نشان داد تیمار 5/1 % در کوتاه مدت (یک روز بعد از پخت) و احتمالاً بلند مدت (بیش از پنج روز بعد از پخت) رتروگراداسیون نشاسته گندم را کاهش داده است.نتیجه‌گیری: در این پژوهش عصاره هیدروالکلی چای سبز همانند بهبود دهنده های اکسید کننده عمل کرده و باعث بهبود خواص رئولوژیکی خمیر گردید. همچنین تیمارهای 5/0 و 5/1 % بیشترین تاثیر را بر کاهش سفتی مغز نان و به تاخیر انداختن بیاتی نان بربری داشتند.
Introduction: Staling is one of the main causes of reduced bread shelf life. In this study, the effect of using green tea hydroalcoholic extract as a beneficial herbal compound on dough rheological properties and staling of barbari bread was investigated.Materials and Methods: In order to prepare the hydroalcoholic extract, first, green tea was extracted with 30% ethanol and then concentrated and powdered by spray dryer. The product was subjected to qualitative analysis and then was added at the 0, 0.5, 1.5, 2.5 and 3.5% concentrations (based on flour weight) in the formulation of consumable dough followed by performing the dough rheological properties and bread quality tests, staling, bread crumb hardness (by TPA device) and the samples thermal properties (by DSC device) were evaluated in one, three and five days after cooking. Results: The results of dough rheological tests showed that the green tea hydroalcoholic extract increased flour quality and improved the dough rheological properties and also, increased the moisture and total polyphenol contents in bread, at all concentrations. In all three time periods, 0.5 and 1.5% treatments had the highest soft tissue as compared to other treatments and the control samples. The results of thermal properties indicated that 1.5% treatment reduced the starch retrogradation in the short- term (one day after baking) and possibly long-term (more than five days after baking).Conclusion: In this study, green tea hydroalcoholic extract acts as an oxidizing improver and improved the dough rheological properties, and also, 0.5 and 1.5% treatments had the most effect on reduces the bread crumb hardness by delaying the staling of barbari bread.
AACC. )1999(. AACC Nos.74-09. Approved methods of the AACC. American Association of Cereal Chemists, ST. Paul, Minnesota, USA.
AACC. (2000(. AACC Nos.44-16. Approved methods of the AACC. American Association of Cereal Chemists, ST. Paul, Minnesota, USA.
Abedi, E., Majzoobi, M. & Farahnaki, A. (2014). Effects of protein concentration and pH changes on some functional properties of gliadin. Iranian Food Science and Technology Research Journal, 45(11), 151-161. [In Persian].
Akbari, N., Mohammadzadeh Milani, J. & Alaedini, B. (2014). Improvement quality of barbari bread with potato puree. Food Research (Agricultural Science), 24(3), 263-373. [In Persian].
Anon (1997). Tea, measurement method of mass voltage drop of tea, 103º C, Iranian National Standardization Organization. ISIRI Standard No. 3276 . [In Persian].
Anon. (1997). Tea, measurement method of total ash of tea, Iranian National Standardization Organization. ISIRI Standard No. 3273. [In Persian].
Anon. (1998). Tea, measurement method of caffeine of tea, Iranian National Standardization Organization. ISIRI Standard No. 3393. [In Persian].
Anon. (2005). Green and black tea- determination of substances characteristic of green and black tea-Part 1: content of total polyphenols in tea colorimetric method using Folin-Ciocalteu reagent, Iranian National Standardization Organization. ISIRI Standard No. 8986-1. [In Persian].
Anon. (2006). Tea Determination of crude fibre content. Iranian National Standardization Organization. ISIRI Standard No. 3394. [In Persian].
Anon. (2007). Wheat flour-Physical Characteristics of dough Determination of water absorption and rheological properties using farinograph. Iranian National Standardization Organization. ISIRI Standard No. 3246-1.[In Persian].
Anon. (2007). Wheat flour –Physical Characteristics of dough Determination of rheological properties using an extensograph. Iranian National Standardization Organization. ISIRI Standard N0. 3246-2.[In Persian].
Anon. (2011). Fruits, vegetables and derived products-determination of ascorbic acid-part2:routine method. Iranian National Standardization Organization. ISIRI Standard No. 14617-2. [In Persian].
Berenji Ardestani, S., Azizi, M. H. & Sahari, M. (2008). The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour. Iranian Food Science and Technology Research Journal, 4(15), 33-43.[In Persian].
Biruni, A. (1991). Al-Sidna Fi Al-Tib,edithed by abbas zaryab khoei. Tehran, University Publishing Center Publications. [In Persian].
Cauvian, S. P. & Young, L. S.)1998(. Technology of bread making. 1th. Blackie Academic and Professional, an imprint of Chapman and Hall, 2- 6 Boundary Row, London SEI 8HN, UK.
Eyvazzadeh, A. (1994). The effect of ascorbic acid as an improver on the quality of Barbari flour and bread.M.Sc. thesis in food technology. Faculty of Agriculture Science and Food Industry. Islamic Azad University, Science and Research Branch. [In Persian].
Fathnejhad Kazemi, R., Peighambardoust, H., Azadmard Damirchi, S., Nemati, M., Rafat, A. & Naghavi S. (2012). Iranian Journal of Nutrition Sciences & Food Technology, 7(3), 11-18. [In Persian].
Funami, T., Nakauma, M., Noda, S., Ishihara, S., Asai, I. & Inouchi, N. (2008). Effect of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: soybean-soluble polysaccharide and gum arabic. Food Hydrocolloids, 22(8), 1528–1540.
Giovanelli, G., Peri, C. & Borri, V. (1997). Effects of baking temperature on crumb. Staling kinetics. Cereal Chemistry, 74(6), 710-714.
Hruskova, M., & Novotna, D. )2003(. Effect of ascorbic acid on the rheological properties of wheat fermented dough. Czech J. Food Science. 21(4), 137-144.
Inagaki, T. & Seib, P. A. )1992(. Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chemistry, 69(3), 321-325.
Jain, N. K., Siddiqi, M. A. & Weisburger, J. H. (2006).Protective effects of tea on human health. CABI., 272pages.
Jaldani, Sh., Nasehi, B., Barzegar, H. & Sepahvand, N. (2017). Evaluation of colorimetric properties of crust,crumb and qualitative characteristics of bread enriched with quinoa flour. Iranian Food Science And Technology Research Journal. 71(14), 259-267. [In Persion].
Kaneko, S., Kumazawa, K., Masuda, H., Henze, A. & Hofmann, T. (2006). Molecular and sensory studies on the umami taste of Japanese green tea. Journal of agricultural and food chemistry, 54(7), 2688-2694.
Kemp, S. E., Hollowood, T. & Hort, J. (2011). Sensory evaluation: a practical handbook. John Wiley & Sons.
Kim, S. K. & d’Appolonia, B. L. (1977). Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties. Cereal Chemistry, 54(2), 207-215.
Kuninori, T. & Matsumoto, H. (1963). L-Ascorbic Acid oxidizing system in dough and dough improvement, Cereal Chemistry, 41, 647-657.
Lee, M. R, Swanson, B. G, & Baik, B. K. (2001). Influence of amylose content on properties of wheat starch and bread marking quality of starch and gluten blends, Cereal Chemistry, 78(6), 701-706.
Levin, S. & Grushka, E. )1985(. Reversed-phase liquid chromatographic separation of amino acids with aqueous mobile phases containing copper ions and alkylsulfonates. Analytical Chemistry, 57(9), 1830-1835.
Macheix, J. J., Fleuriet, A. & Bilot, J. (1990). Fruit Phenolics. CRC Press, Inc., Florida, 362-396.
Majzoobi, M., Mortazavi, S. H., Asadi Yousef Abad, S. H. & Farahnaki, A. (2013). Effects of acorn flour on the properties of Barbari dough and bread. Food Industry Research (Agricultural Knowledge), 23(2), 271-280. [In Persian].
Nasehi, B., Payedar, Z., Barzegar, H. & Hojati, M. (2018). Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread. Iranian food sciense and technology Research Journal, 15 (77),123-133. [In Persian].
Nasehi, B., Razavi, S. M. A. & Ghodsi, M. (2016) Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage. Iranian Food Science And Technology Research Journal,13(51),195-203. [In Persian].
Ning, J., Hou, G. G., Sun, J., Wan, X. & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT-Food Science and Technology, 79, 342-348.
Pripdeevech, P. & Machan, T. (2011). Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chemistry, 125 (2), 797-802.
Rahmani, H. (2012). Production of bread enriched with green tea extract and its effects on bread quality. M. Sc. thesis in food technology. Faculty of Agriculture Science, University of Tabriz. [In Persian].
Ravanfar, N., Mohamadzadeh Milani, J., & Raftani Amiri, Z. (2013). Investigation of the effect of barley malt on the staleness of Barbary bread. New Technologies in Food Industry, 1(2), 15-22.[In Persian].
Ribotta, P. D. & Le Bail, A. (2007). Thermo-physical assessment of bread during staling. LWT-Food Science and Technology, 40(5), 879-884.
Rogers, D. E., Zeleznak, K. J., Lai, C. S. & Hoseney, R. C. )1988(. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chemistry, 65(5), 398-401.
Rufi Gari Haghighat, Sh., Saburi, S., Motvali Jalali, M. S. & Mohebian, S. (2011). Investigation and determination of the best method and conditions for enzyme production in green tea. Iranian Biosystem Engineering (Iranian Agriculture Sciences), 41(2), 195-395. [In Persian].
Salehifar, M., Seyedain Ardebili, S. M. & Azizi, M. H. (2009). Gelatinization and staling of Iranian Lavash and Taftoon Breads.Iranian Journal of Nutrition Sciences & Food Technology, 4(2), 13-24. [In persian].
Schuler, P. (1982). Ascorbic Acid as a flour improver. Technical Information; Roche Co, Printed in Switzerland.12pp.
Senanayake, S. N. (2013). Green tea extract: Chemistry, antioxidant properties and food applications–A review. Journal of Functional Food, 5(4), 1529-1541.
Shamshirsaz, M., Mirzaie, H. A., Azizi, M. H. & Alami, M. (2014). The effect of modified corn starch on reological properties of dough and quality of Barbary bread. Iranian Food Science and Technology Research Journal, 11(45), 133-142. [In Persian].
Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
Taghian Dinani, S. (2009). Improving the quality and delaying the staleness of sangak bread using some improvers. M.Sc thesis in food technology. Faculty of Agriculture, Isfahan University of Technology. [In Persian].
Thilagavathi, S., Deepa, M. & Nisha, S. M. (2010). Role of roasting on the sensory and phisicochemical properties of cocoa fudge. Asian Journal of Science and Technology, 3, 61-63.
Vaughn, S. F. & Spencer, G. F. (1993). Volatile monoterpenes as potential parent structures for new herbicides. Weed Science, 41(1), 114-119.
Wu, Y., Chen, Z., Li, X. & Li, M. (2009). Effect of tea polyphenols on the retrogradation of rice starch. Food Research International, 42(2), 221-225.
Yamamoto, T., Juneja, L. R. & Kim, M. (1997). Chemistry and applications of green tea. CRC press. Florida, USA.
Zaveri, N. T. (2006). Green tea and its polyphenolic catechins: medicinal uses In cancerand noncancer applications. Life sciences, 78(18), 2073-2080.
Zhang, H., Sun, B., Zhang, S., Zhu, Y. & Tian, Y. (2015). Inhibition of wheat starch retrogradation by tea derivatives. Carbohydrate Polymers, 134, 413-417.
Zhou, Y., Wang, D., Zhang, L., Du, X. & Zhou, X. (2008). Effect of polysaccharides on gelatiniation and retrogradation of wheat starch. Food Hydrocolloids, 22(4), 505-512.
Zhu, F., Cai, Y. Z., Sun, M. & Corke, H. (2008). Effect of phenolic compounds on the pasting and textural properties of wheat starch. Starch-Starke, 60(11), 609–616.
Zhu, F., Sakulnak, R. & Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 194, 1217-1223.
_||_AACC. )1999(. AACC Nos.74-09. Approved methods of the AACC. American Association of Cereal Chemists, ST. Paul, Minnesota, USA.
AACC. (2000(. AACC Nos.44-16. Approved methods of the AACC. American Association of Cereal Chemists, ST. Paul, Minnesota, USA.
Abedi, E., Majzoobi, M. & Farahnaki, A. (2014). Effects of protein concentration and pH changes on some functional properties of gliadin. Iranian Food Science and Technology Research Journal, 45(11), 151-161. [In Persian].
Akbari, N., Mohammadzadeh Milani, J. & Alaedini, B. (2014). Improvement quality of barbari bread with potato puree. Food Research (Agricultural Science), 24(3), 263-373. [In Persian].
Anon (1997). Tea, measurement method of mass voltage drop of tea, 103º C, Iranian National Standardization Organization. ISIRI Standard No. 3276 . [In Persian].
Anon. (1997). Tea, measurement method of total ash of tea, Iranian National Standardization Organization. ISIRI Standard No. 3273. [In Persian].
Anon. (1998). Tea, measurement method of caffeine of tea, Iranian National Standardization Organization. ISIRI Standard No. 3393. [In Persian].
Anon. (2005). Green and black tea- determination of substances characteristic of green and black tea-Part 1: content of total polyphenols in tea colorimetric method using Folin-Ciocalteu reagent, Iranian National Standardization Organization. ISIRI Standard No. 8986-1. [In Persian].
Anon. (2006). Tea Determination of crude fibre content. Iranian National Standardization Organization. ISIRI Standard No. 3394. [In Persian].
Anon. (2007). Wheat flour-Physical Characteristics of dough Determination of water absorption and rheological properties using farinograph. Iranian National Standardization Organization. ISIRI Standard No. 3246-1.[In Persian].
Anon. (2007). Wheat flour –Physical Characteristics of dough Determination of rheological properties using an extensograph. Iranian National Standardization Organization. ISIRI Standard N0. 3246-2.[In Persian].
Anon. (2011). Fruits, vegetables and derived products-determination of ascorbic acid-part2:routine method. Iranian National Standardization Organization. ISIRI Standard No. 14617-2. [In Persian].
Berenji Ardestani, S., Azizi, M. H. & Sahari, M. (2008). The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour. Iranian Food Science and Technology Research Journal, 4(15), 33-43.[In Persian].
Biruni, A. (1991). Al-Sidna Fi Al-Tib,edithed by abbas zaryab khoei. Tehran, University Publishing Center Publications. [In Persian].
Cauvian, S. P. & Young, L. S.)1998(. Technology of bread making. 1th. Blackie Academic and Professional, an imprint of Chapman and Hall, 2- 6 Boundary Row, London SEI 8HN, UK.
Eyvazzadeh, A. (1994). The effect of ascorbic acid as an improver on the quality of Barbari flour and bread.M.Sc. thesis in food technology. Faculty of Agriculture Science and Food Industry. Islamic Azad University, Science and Research Branch. [In Persian].
Fathnejhad Kazemi, R., Peighambardoust, H., Azadmard Damirchi, S., Nemati, M., Rafat, A. & Naghavi S. (2012). Iranian Journal of Nutrition Sciences & Food Technology, 7(3), 11-18. [In Persian].
Funami, T., Nakauma, M., Noda, S., Ishihara, S., Asai, I. & Inouchi, N. (2008). Effect of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: soybean-soluble polysaccharide and gum arabic. Food Hydrocolloids, 22(8), 1528–1540.
Giovanelli, G., Peri, C. & Borri, V. (1997). Effects of baking temperature on crumb. Staling kinetics. Cereal Chemistry, 74(6), 710-714.
Hruskova, M., & Novotna, D. )2003(. Effect of ascorbic acid on the rheological properties of wheat fermented dough. Czech J. Food Science. 21(4), 137-144.
Inagaki, T. & Seib, P. A. )1992(. Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chemistry, 69(3), 321-325.
Jain, N. K., Siddiqi, M. A. & Weisburger, J. H. (2006).Protective effects of tea on human health. CABI., 272pages.
Jaldani, Sh., Nasehi, B., Barzegar, H. & Sepahvand, N. (2017). Evaluation of colorimetric properties of crust,crumb and qualitative characteristics of bread enriched with quinoa flour. Iranian Food Science And Technology Research Journal. 71(14), 259-267. [In Persion].
Kaneko, S., Kumazawa, K., Masuda, H., Henze, A. & Hofmann, T. (2006). Molecular and sensory studies on the umami taste of Japanese green tea. Journal of agricultural and food chemistry, 54(7), 2688-2694.
Kemp, S. E., Hollowood, T. & Hort, J. (2011). Sensory evaluation: a practical handbook. John Wiley & Sons.
Kim, S. K. & d’Appolonia, B. L. (1977). Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties. Cereal Chemistry, 54(2), 207-215.
Kuninori, T. & Matsumoto, H. (1963). L-Ascorbic Acid oxidizing system in dough and dough improvement, Cereal Chemistry, 41, 647-657.
Lee, M. R, Swanson, B. G, & Baik, B. K. (2001). Influence of amylose content on properties of wheat starch and bread marking quality of starch and gluten blends, Cereal Chemistry, 78(6), 701-706.
Levin, S. & Grushka, E. )1985(. Reversed-phase liquid chromatographic separation of amino acids with aqueous mobile phases containing copper ions and alkylsulfonates. Analytical Chemistry, 57(9), 1830-1835.
Macheix, J. J., Fleuriet, A. & Bilot, J. (1990). Fruit Phenolics. CRC Press, Inc., Florida, 362-396.
Majzoobi, M., Mortazavi, S. H., Asadi Yousef Abad, S. H. & Farahnaki, A. (2013). Effects of acorn flour on the properties of Barbari dough and bread. Food Industry Research (Agricultural Knowledge), 23(2), 271-280. [In Persian].
Nasehi, B., Payedar, Z., Barzegar, H. & Hojati, M. (2018). Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread. Iranian food sciense and technology Research Journal, 15 (77),123-133. [In Persian].
Nasehi, B., Razavi, S. M. A. & Ghodsi, M. (2016) Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage. Iranian Food Science And Technology Research Journal,13(51),195-203. [In Persian].
Ning, J., Hou, G. G., Sun, J., Wan, X. & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT-Food Science and Technology, 79, 342-348.
Pripdeevech, P. & Machan, T. (2011). Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chemistry, 125 (2), 797-802.
Rahmani, H. (2012). Production of bread enriched with green tea extract and its effects on bread quality. M. Sc. thesis in food technology. Faculty of Agriculture Science, University of Tabriz. [In Persian].
Ravanfar, N., Mohamadzadeh Milani, J., & Raftani Amiri, Z. (2013). Investigation of the effect of barley malt on the staleness of Barbary bread. New Technologies in Food Industry, 1(2), 15-22.[In Persian].
Ribotta, P. D. & Le Bail, A. (2007). Thermo-physical assessment of bread during staling. LWT-Food Science and Technology, 40(5), 879-884.
Rogers, D. E., Zeleznak, K. J., Lai, C. S. & Hoseney, R. C. )1988(. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chemistry, 65(5), 398-401.
Rufi Gari Haghighat, Sh., Saburi, S., Motvali Jalali, M. S. & Mohebian, S. (2011). Investigation and determination of the best method and conditions for enzyme production in green tea. Iranian Biosystem Engineering (Iranian Agriculture Sciences), 41(2), 195-395. [In Persian].
Salehifar, M., Seyedain Ardebili, S. M. & Azizi, M. H. (2009). Gelatinization and staling of Iranian Lavash and Taftoon Breads.Iranian Journal of Nutrition Sciences & Food Technology, 4(2), 13-24. [In persian].
Schuler, P. (1982). Ascorbic Acid as a flour improver. Technical Information; Roche Co, Printed in Switzerland.12pp.
Senanayake, S. N. (2013). Green tea extract: Chemistry, antioxidant properties and food applications–A review. Journal of Functional Food, 5(4), 1529-1541.
Shamshirsaz, M., Mirzaie, H. A., Azizi, M. H. & Alami, M. (2014). The effect of modified corn starch on reological properties of dough and quality of Barbary bread. Iranian Food Science and Technology Research Journal, 11(45), 133-142. [In Persian].
Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
Taghian Dinani, S. (2009). Improving the quality and delaying the staleness of sangak bread using some improvers. M.Sc thesis in food technology. Faculty of Agriculture, Isfahan University of Technology. [In Persian].
Thilagavathi, S., Deepa, M. & Nisha, S. M. (2010). Role of roasting on the sensory and phisicochemical properties of cocoa fudge. Asian Journal of Science and Technology, 3, 61-63.
Vaughn, S. F. & Spencer, G. F. (1993). Volatile monoterpenes as potential parent structures for new herbicides. Weed Science, 41(1), 114-119.
Wu, Y., Chen, Z., Li, X. & Li, M. (2009). Effect of tea polyphenols on the retrogradation of rice starch. Food Research International, 42(2), 221-225.
Yamamoto, T., Juneja, L. R. & Kim, M. (1997). Chemistry and applications of green tea. CRC press. Florida, USA.
Zaveri, N. T. (2006). Green tea and its polyphenolic catechins: medicinal uses In cancerand noncancer applications. Life sciences, 78(18), 2073-2080.
Zhang, H., Sun, B., Zhang, S., Zhu, Y. & Tian, Y. (2015). Inhibition of wheat starch retrogradation by tea derivatives. Carbohydrate Polymers, 134, 413-417.
Zhou, Y., Wang, D., Zhang, L., Du, X. & Zhou, X. (2008). Effect of polysaccharides on gelatiniation and retrogradation of wheat starch. Food Hydrocolloids, 22(4), 505-512.
Zhu, F., Cai, Y. Z., Sun, M. & Corke, H. (2008). Effect of phenolic compounds on the pasting and textural properties of wheat starch. Starch-Starke, 60(11), 609–616.
Zhu, F., Sakulnak, R. & Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 194, 1217-1223.