Quality deterioration of fat rich confectioneries containing tea leaf during preservation

Authors
Nakakuki, H Mase, M Hasegawa, O Fujii, M
Citation
H. Nakakuki et al., Quality deterioration of fat rich confectioneries containing tea leaf during preservation, J JPN SOC F, 48(11), 2001, pp. 844-847
Citations number
7
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
48
Issue
11
Year of publication
2001
Pages
844 - 847
Database
ISI
SICI code
1341-027X(2001)48:11<844:QDOFRC>2.0.ZU;2-7
Abstract
The relations between preservation conditions and quality change of the coo kies that were made as one of fat rich confectioneries containing tea leaf were discussed. Preserved in the dark, the rise of the POV of the cookies w ith tea leaf was retarded according to the content of the tea leaf added. I n contrast, in the light, the POV of the cookies with the tea leaf rose rem arkably in a short period. This rise of the POV was considered to be caused by the photosensitizative action of chlorophyll in the tea leaf.