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Sajjaporn Innipal. Effect of adding soy milk, cow milk, rice milk, and almond milk on antioxidant capacity in English breakfast tea. Master's Degree(Anti-Aging and Regenerative Medicine). มหาวิทยาลัยแม่ฟ้าหลวง. ศูนย์บรรณสารและสื่อการศึกษา. : Mae Fah Luang University, 2022.
Effect of adding soy milk, cow milk, rice milk, and almond milk on antioxidant capacity in English breakfast tea
Name: Sajjaporn Innipal
keyword:
Total Polyphenol Content
Classification :.DDC: QU145.5
MeSH:
Antioxidants
-- 276310
LCSH:
Antioxidants
-- 276310
Abstract:
Tea is one of the popular beverages worldwide with various health benefits have been studied. There is an increasing popularity of drinking tea in Thailand and some people prefer drinking milk tea. However, many studies suggest that polyphenols in tea which contribute to antioxidant capacities of tea may interact with milk protein and may alter the antioxidant capacities of tea. This study aims to evaluate the effect of adding various type of milk including soy milk, cow milk, rice milk and almond milk on antioxidant capacity in English Breakfast Tea by comparing total polyphenol content and DPPH antioxidant capacities of 200 mL tea infusion with and without addition of 50 ml of each milk. The result shows that the total polyphenol content and DPPH antioxidant capacities of English Breakfast tea infusion with the addition of each type of milk does not statistically significant change compare to tea infusion without addition of each milk. Soy milk, rice milk and almond milk can be used as an alternative to cow milk for addition to tea infusion without disturbing antioxidant capacities of tea.
มหาวิทยาลัยแม่ฟ้าหลวง. ศูนย์บรรณสารและสื่อการศึกษา
Address:
เชียงราย
Email:
library@mfu.ac.th
Name: Karnt Wongsuphasawat
Role:
Advisor
Created:
2022
Modified:
2022-01-18
Issued:
2022-01-18
วิทยานิพนธ์/Thesis
application/pdf
CallNumber:
QU145.5 S158e 2020
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Anti-Aging and Regenerative Medicine
Grantor: Mae Fah Luang University
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.037827 วินาที
Sajjaporn Innipal
| Title | Contributor | Type |
|---|---|---|
| Effect of adding soy milk, cow milk, rice milk, and almond milk on antioxidant capacity in English breakfast tea
มหาวิทยาลัยแม่ฟ้าหลวง Sajjaporn Innipal | Karnt Wongsuphasawat | วิทยานิพนธ์/Thesis |
Karnt Wongsuphasawat