Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
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- 作者：Alina Culetua ; b ; alinaculetu@gmail.com" class="auth_mail" title="E-mail the corresponding author ; alina.culetu@bioresurse.ro" class="auth_mail" title="E-mail the corresponding author ; Beatriz Fernandez-Gomezc ; Monica Ullatec ; Maria Dolores del Castilloc ; Wilfried Andlauera
- 关键词：Theanine (PubChem CID ; 439378) ; 1-Deoxy-1-morpholinofructose (PubChem CID ; 6454484) ; N(alpha)-Acetyl-l-lysine (PubChem CID ; 92907) ; Methylglyoxal (PubChem CID ; 880)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：14-23
- 全文大小：742 K
文摘
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Theanine and polyphenols enriched fractions (TEF and PEF) from tea dust were studied.
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PEF and TEF inhibited fluorescent AGEs formation in glycoxidation model systems.
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Extent of Maillard reaction in the enriched breads was analyzed.
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PEF lower the level of fluorescent AGEs formed during baking.
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The best bread formulation from nutritional and sensorial aspects was with 30% PEF.