The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture

Abstract:

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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 et al., "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:

$35.00

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