4.7 Article

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

期刊

FOODS
卷 11, 期 6, 页码 -

出版社

MDPI
DOI: 10.3390/foods11060858

关键词

dried tea noodle; tea powder; catechin; antioxidant; volatile compounds

资金

  1. Agriculture and Social Development Project, Hangzhou [2020ZDSJ0460]
  2. Zhejiang Agriculture and Forestry University [2020FR049]

向作者/读者索取更多资源

This study found that the addition of tea powder improved the quality of tea noodles and increased their antioxidative potential. The addition of tea powder reduced the cooking time and cooking loss of the noodles, and increased their water absorption. Tea powder also changed the color and volatile profiles of the noodles, enhancing their flavor.
Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. Between 0.5% and 2% TP addition decreased the cooking time, cooking loss, and water absorption of DTN, regardless of concentrations. TP decreased the brightness (L*) of the DTN while increasing the greenness ( I -a* I) and yellowness (b*) values of matcha tea noodles (MTN) and green tea noodles (GTN), as well as the redness (a*) and yellowness (b*) values of black tea noodles (BTN). The results of the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) scavenging activity (10.84-95%), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free scavenging activity (2.03-92.23%), and total phenolic content (TPC) (97.32-540.97 mg/g) of the noodles increased as the TP addition increased. Besides, TP also enriched the flavor of the DTN, with alcohol, aldehydes, and ethers being the main components. In conclusion, the addition of TP positively improved the quality of the DTN and increased its antioxidative potential.

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