Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Table 1

Total microbial count in instant green tea powder during storage (cfu/g).

Months	0	1.5	3.5	5.5
4°C
Control	<10^a	20 ± 10^b	120 ± 20^c	250 ± 30^c
β-CD	<10^a	<10^c	<10^d	200 ± 20^c
β-CD + VcNa	<10^a	<10^c	<10^d	<10^e
25°C
Control	<10^a	50 ± 10^a	300 ± 20^a	800 ± 20^b
β-CD	<10^a	30 ± 10^b	200 ± 10^b	1000 ± 50^a
β-CD + VcNa	<10^a	<10^c	<10^d	100 ± 10^d

β-CD: β-cyclodextrin; VcNa: sodium ascorbate. ^a,b,c,d,eSignificant differences at the level p < 0.05.