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Open AccessArticle

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
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Foods 2020, 9(3), 298; https://doi.org/10.3390/foods9030298
Received: 11 February 2020 / Revised: 28 February 2020 / Accepted: 2 March 2020 / Published: 5 March 2020
(This article belongs to the Special Issue Novel Foods and Nutritional Function)
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. View Full-Text
Keywords: dried green tea noodle; antioxidant activity; water cooking; microstructure dried green tea noodle; antioxidant activity; water cooking; microstructure
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MDPI and ACS Style

Yu, K.; Zhou, H.-M.; Zhu, K.-X.; Guo, X.-N.; Peng, W. Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders. Foods 2020, 9, 298.

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