Nitrogen analyzer flash 2000

Moisture and ash in tea samples were determined according to the AOAC methods 925.10 and 923.03, respectively [28 ]. Moisture is based on drying the samples in an air oven at 130 °C for 1 h, while ash is determined by dry ashing the samples in a furnace at 525 °C for 8 h. The protein was determined based on the high temperature combustion method using a Nitrogen Analyzer (Flash 2000, Thermo Fisher Scientific, Waltham, MA, USA). The content of nitrogen was converted into protein using the conversion factor 6.25.

Moisture, ash, and total dietary fiber in ingredients and finished products were determined according to the approved methods of the AACCI Methods 44-15.02, 08-01.01, and 32-21.01, respectively [21 ]. Protein content was based on the combustion method using a Nitrogen Analyzer (Flash 2000, Thermo Fisher Scientific, Waltham, MA, USA). External and internal qualities of breads were assessed based on the scoring guidelines of the AACCI method 10-12.01 and the volume of bread loaves was measured by the rapeseed displacement method 10-05.01 [21 ]. The quality of the muffin products was evaluated based on the measurement of the height of the muffin, internal and external quality scores. Three trained technicians were employed to assess the quality of products. The quality score reported is the average internal quality score (crumb structure, texture, and color, flavour and mouthfeel) and external quality score (shape, smoothness, degree of breakage and shred and crust colour).