Author(s):

Sushma Kumari, John Diamond Raj and RN Shukla

Abstract: This study investigated the influence of green tea powder on the nutritional properties of doughnut during storage period. The doughnut prepared by the incorporation of green tea powder in concentrations of 0%, 5% 10% and 15% as 0g, 5g, 10g and 15g of green tea powder. Respectively and stored for six days. The physicochemical, antioxidant and sensory analysis were performed on 0th, 3rd and 6th day of storage period. It was found that moisture content of 15% green tea doughnut was lowest 67.95 % on 0th day among the other three green tea doughnuts and increased with storage periods. The fat content of 15% was highest 9.12 compared to other and increased on storage whereas ash content of 5% was found highest and on storage it was decreased. By DPPH assay, highest antioxidant activity was found in 15% and decreased with increasing storage day. Total phenolic content was also found highest in 15% and storage had decreased the total phenolic content. By sensory analysis it was observed that doughnut of treatment 10% containing best in taste and flavor.

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