期刊
FOODS
卷 9, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/foods9030298
关键词
dried green tea noodle; antioxidant activity; water cooking; microstructure
资金
- National Natural Science Foundation of China [31571871]
- program for National Top Youth Talent of Grain industry
- program for Distinguished Talents of Six Domains in Jiangsu Province
- program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
- Postgraduate Research and Practice Innovation Program of Jiangsu Provence [KYCX17_1405]
Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles' network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.
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