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Application of Fuzzy Comprehensive Evaluation in Development of Wheat Bran Tea

ZHOU Li-ming,LUO Song-ming,ZHANG Zhi-qing*   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: ZHANG Zhi-qing

Abstract:

Uniform design in combination with analysis of variance and fuzzy mathematics analysis was used to optimize
the cellulase-catalyzed hydrolysis and subsequent roasting of wheat bran for the development of wheat bran tea. The optimal
process conditions were determined as 0.2%, 10:1, 180 ℃ and 15 min for enzyme dosage, water/wheat bran ratio, roasting
temperature and time, respectively. Infusion of the resulting product possessed a strong and mellow wheat aroma, a bright
yellow color and a sweet and refreshing taste. Its DPPH free radical scavenging rate was 71.3%, which indicates higher
antioxidant activity compared with commercial tea products.

Key words: wheat bran tea, cellulase, uniform design, fuzzy comprehensive evaluation

CLC Number: