Bahareh Sahraiyan - Safety Research Department, ACECR, Khorasan Razavi Branch, Mashhad,Iran.
Fatemeh Pourhaji - PhD, Food Science & Technology, Department of Food Science & Technology,Ferdowsi University of Mashhad, Mashhad, Iran

In the present study the the quality and quantity of doughnut affected by the added green tea extract (۰,۱۰۰, ۱۵۰ and ۲۰۰ ppm) and ascorbic acid (۰, ۵۰,۱۰۰, ۱۵۰ 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 ۵۰ ppm. While the higher level of ascorbic acid in the concentration of (۱۰۰ and ۱۵۰ 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.

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