Evaluation the quality and quantity of doughnut containing natural extract(green tea) and ascorbic acid

In the present study the the quality and quantity of doughnut affected by the added green tea extract (0,100, 150 and 200 ppm) and ascorbic acid (0, 50,100, 150 ppm) were studied with the use of PrincipalComponent Analysis (PCA). The results showed the effect of those compounds on peroxide index andradical scavenging activity. Moreover the alterations between the studied parameters and theirrelationships were detected negatively on the peroxide index of the product. On the other hands, theaddition of green tea extract and ascorbic acid showed that, they might affect positively on the samplesand create novel relationships among the studied parameters of the products. Also, the achievedoutcomes have not presented synergistic effects of ascorbic acid on green tea extract in the concentrationof 50 ppm. While the higher level of ascorbic acid in the concentration of (100 and 150 ppm), in thepresence of three concentrations of the green tea extract, presented considerable effects on the generalacceptance among different parameters detected with the use of Principal Component Analysis. On theother hand the tiny presence of the green tea extract as well as ascorbic acid in the extracted oil presentedmore predominant effect of green tea extract on the studied physicochemical properties of the productin comparison to ascorbic acid.

Evaluation the quality and quantity of doughnut containing natural extract(green tea) and ascorbic acid Keywords:

Texture , Grean tea , Ascorbic aid , Sensory properties , Principal component analysis