Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that...

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Bibliographic Details
Main Authors:	Yan-Hong Zhang, Gen-Sheng Chen, Jian-Xin Chen, Zheng-Quan Liu, Liao-Yuan Yu, Jun-Feng Yin, Yong-Quan Xu
Format:	Article
Language:	English
Published:	Hindawi Limited 2019-01-01
Series:	Journal of Chemistry
Online Access:	http://dx.doi.org/10.1155/2019/5618723

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