Paper Title:
The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture
  Abstract

The effects of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture properties were investigated in this paper. The results showed that the brittleness and hardness of gels added black tea polyphenol was higher than that of the blank sample, however, the brittleness and hardness of gels added oolong tea polyphenol was lower than that of the blank sample. The gel elasticity was maximum when adding black tea polyphenol concentration was 2.2%(w/v), and almost no-change before or after the maximum. The change of elasticity was not great with the increasing of oolong tea polyphenol concentration.

  Info
Periodical
Advanced Materials Research (Volumes 201-203)
Edited by
Daoguo Yang, Tianlong Gu, Huaiying Zhou, Jianmin Zeng and Zhengyi Jiang
Pages
2875-2878
DOI
10.4028/www.scientific.net/AMR.201-203.2875
Citation
A. N. Wang, L. G. Wu, X. L. Li, Y. D. Sun, S. W. Wang, A. X. Jia, X. Y. Xu, Y. Y. Zhang, J. Wang, C. Wang, Q. Q. Fu, "The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture", Advanced Materials Research, Vols. 201-203, pp. 2875-2878, 2011
Online since
February 2011
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Price
$32.00
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