The aim of this work was to characterise the biological and sensory profile of biscuits enriched with green (1 and 3%) and black tea (1 and 3%) powders. Biscuits without the addition of tea were used as a control. Phenolic concentration, flavonoid concentration, and antioxidant activity were determined spectrophotometrically. Amino acid composition was determined using automatic amino acid analyser AAA 400 and crude fibre content using an Ancom analyser. Sensory profiles were evaluated by comparison of enriched and control biscuit samples. The enriched biscuits showed higher phenolic and flavonoid concentration and antioxidant activity estimated by DPPH and phospholybdenum method in comparison with levels in the control group. The best results for antioxidant activity estimated by DPPH and phosphomolybdenum methods were achieved in biscuits enriched with black tea powder (3%): 2.25 and of 32.64 mg TEAC·g−1, respectively. Total phenolic concentration was 1.16 mg GAE·g−1, and total flavonoid concentration was 0.13 mg QE·g−1. These biscuits had higher concentration of crude fibre in comparison with the control group and the highest concentration (0.64%) was found in biscuits with addition of 3% green tea powder. The amino acid composition in samples, including in the control sample was balanced, with slightly higher concentration of threonine, serine, and methionine in enriched samples, but this parameter was not statistically significant. Biscuits enriched with green and black tea had higher sensory scores for taste, smell and aftertaste.
If the inline PDF is not rendering correctly, you can download the PDF file here.
Anonymous (1984). Approved Methods of Analysis. St. Paul Minnesota: The American Association of Cereal Chemists. 556 pp.
Anonymous (2000). Official Methods of Analysis: Official Method for Ash. Washington DC: Association of Official Analytical Chemists: Method No. 936.03. 960 pp.
Anonymous (2009). Users Guide Version 9. 2. SAS/STAT (r) SAS Institute Inc. Cary NC USA.
Chawla R. Patil G. R. (2010). Soluble dietary fiber. Com. Rev. Food Scien. Food Saf. 9 178–196.
Gramza-Michlowska A. Kobus-Cisowska J. Kmiecik D. Korczak J. Helak B. Dziedzic K. Górecka D. (2011). Antioxidative potential nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis). Food Chem. 211 448–454.
Hara Y. Luo S. Wikramasinghe R. L. Yamanishi T. (1995). Special issue on tea. Food Rev. Inter. 11 371–545.
Lu T. M. Lee C. C. Mau J. L. Lin S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chem. 119 1090–1095.
Pasqualone A. Bianco A. M. Paradiso V. M. Summo C. Gambacorta G. Capanio F. (2014). Physico-chemical sensory and volatile profiles of biscuits enriched with grape marc extract. Food Res. Intern. 65 385–393.
Prieto P. Pinera M. Aguilar M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Anal. Biochem. 269 334–337.
Quettier-Deleu Ch. Gressier B. Vesseur J. Dine E. Brunet C. Luyckx M. Cazin M. Cazin J. C. Bailleul F. (2000). Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharm. 1–2 35–42.
Sharma A. Zhou W. (2011). Stability of green tea catechins during the biscuit making process. Food Chem.126 568–573.
Singleton V. L. Rossi J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Amer. J. Enol. Agric. 6 144–158.
Sultan M. T. Butt M. S. Pasha I. Qayyum M. M. N. Saeed F. Ahmad W. (2011). Preparation and evaluation of dietetic cookies for vulnerable segments using black cumin fixed oil. Pakistan J. Nutr. 10 451–456.
Taylor T. P. Fasina O. Bell L. (2008). Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. J. Food Science73 145–151.
Wang L. Xu R. Hu B. Li W. Sun Y. Tu Y. Zeng X. (2010). Analysis of free amino acids in Chinese teas and flavour of tea plant by high liquid chromatography combined with solid-phase extraction. Food Chem. 123 1259–1266.
Wang R. Zhow W. (2004). Stability of tea catechins in the bread making process. J. Agri. Food Chem. 52 8224–8229.
Yashin A. Yashin Y. Nemzer B. (2011). Determination of antioxidant activity in tea extracts and their total antioxidant content. Amer. J. Biom. Scien. 13 322–335.
Yen G. C. Chen H. Y. (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agri.Food Chem. 43 27–32.