Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

•Addition of tea leaves contributed to a higher protein and carbohydrates content in product.•Tea leaves addition resulted in higher dietary fiber content in comparison to control cookies.•Tea cookies showed high antiradical potential, highest for yellow tea.•The sensory evaluations of cookies showe...

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Bibliographic Details
Published in:Food chemistry 2016-11, Vol.211, p.448-454
Main Authors: Gramza-Michałowska, Anna, Kobus-Cisowska, Joanna, Kmiecik, Dominik, Korczak, Józef, Helak, Barbara, Dziedzic, Krzysztof, Górecka, Danuta
Format: Article
Language:English
Subjects:
Antioxidant
Antioxidants - analysis
Caffeine - analysis
Camellia sinensis
Camellia sinensis - chemistry
Catechin - analysis
Consumer Behavior
Dietary Carbohydrates - analysis
Dietary Fiber - analysis
Dietary Proteins - analysis
Fiber
Food Additives
Food Handling
Food, Fortified
Functional Food
Green tea
Lipid
Lipid Metabolism
Nutritive Value
Oxidation
Plant Leaves - chemistry
Polyphenols
Smell
Taste
Tea
Tea - chemistry
Yellow tea
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Summary:•Addition of tea leaves contributed to a higher protein and carbohydrates content in product.•Tea leaves addition resulted in higher dietary fiber content in comparison to control cookies.•Tea cookies showed high antiradical potential, highest for yellow tea.•The sensory evaluations of cookies showed promising acceptance of tea leaves in food.•No significant changes in the antioxidant capacity of stored tea cookies had been noticed. This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.05.048