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Keywords = dried green tea noodle

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14 pages, 987 KB  
Article
Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles
by Kayama Kayama, Ran Wei, Yuanping Zhang, Fenghua Wu, Zhucheng Su, Junjie Dong and Xingquan Liu
Foods 2022, 11(6), 858; https://doi.org/10.3390/foods11060858 - 17 Mar 2022
Cited by 14 | Viewed by 4912
Abstract
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)] [...] Read more.
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 (|−a*|) 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. Full article
(This article belongs to the Special Issue Antioxidant-Rich Foods in Human and Animal Health)
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14 pages, 4413 KB  
Article
Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders
by Kun Yu, Hui-Ming Zhou, Ke-Xue Zhu, Xiao-Na Guo and Wei Peng
Foods 2020, 9(3), 298; https://doi.org/10.3390/foods9030298 - 5 Mar 2020
Cited by 24 | Viewed by 5614
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Novel Foods and Nutritional Function)
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