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Study on Biochemical Compounds, Antioxidant Activity and Organoleptic Taste of Some Spice Tea
2016
Agriculture and Food Sciences Research
Many kinds of food additives are used in the food industry, among them spices are renowned. Spice tea is good for health but little research has been done about this. So a study was conducted to determine the Biochemical compounds, antioxidant activity and consumer acceptability of spice tea. Three spices (cinnamon, cardamom and ginger) were used to develop individual spice tea. The results showed that protein content of cinnamon, cardamom and ginger tea are 14.41%, 18.59% and 17.5%
doi:10.20448/journal.512/2016.3.2/512.2.53.58
fatcat:5fkezsvjuvdqtepip5z3bzkoy4