Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia

• Main Authors: Al Doghaither, Huda A., M. Alyousef, Manar, M. Al Selami, Nada, Al-Ghafari, Ayat B., M. Omar, Ulfat
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2017
• Online Access: http://journalarticle.ukm.my/12337/1/46_02_12.pdf; http://journalarticle.ukm.my/12337/; http://www.mabjournal.com/index.php?option=com_content&view=article&id=644&catid=59:current-view&Itemid=56
• Institution: Universiti Kebangsaan Malaysia

Coffee is one of the most commonly consumed beverages worldwide. The aim of current study is to evaluate the effect of adding evaporated milk (full fat and low fat) on the antioxidant properties of coffee and to assess the possible alterations of polyphenols bioavailability when evaporated milk is...