Retention of green tea extracts in biscuits is improved by a reduction in the pH of the dough, finds new research looking at the stability of different catechins when fortifying baked goods.

The Singapore based researchers, who published their conclusions in Food Chemistry, claim adding green tea extract (GTE) in powder form to biscuits can not only improve their shelf life by preventing rancidity, but could also help manufacturers tap into the growing trend for healthier snacking.

The authors said their study exploring the stability of catechins during biscuit manufacture was prompted by the fact that commercial utilisation of tea or tea products in these baked goods is very limited, and, that, furthermore, no scientific data is available on the function of green tea extracts on biscuit quality.

Tea antioxidants have drawn increased attention in recent years because of their potential health benefits, not only as an antioxidant agent but also as anti-arteriosclerotic, anti-carcinogenic, and antimicrobial agents.