Preparation and Quality Analysis of Rice Cake Contained Green Tea
In this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula. By using single factor experiments and orthogonal experiments to optimize the formula, its quality was detected and analyzed....
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110296 |
| _version_ | 1827376330625253376 |
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| author | Zhixin LI Xueye XU Xinzhen ZHANG Yang GAO Feilong JU Yue SUN Xueling LI Jin LIANG |
| author_facet | Zhixin LI Xueye XU Xinzhen ZHANG Yang GAO Feilong JU Yue SUN Xueling LI Jin LIANG |
| author_sort | Zhixin LI |
| collection | DOAJ |
| description | In this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula. By using single factor experiments and orthogonal experiments to optimize the formula, its quality was detected and analyzed. The optimum formula of rice cake contained green tea was obtained by orthogonal test optimization: The additive amount of green tea powder and white granulated sugar was 3% and 7.5%, the ratio of japonica rice flour to glutinous rice flour was 1:2. Under this formula condition, the comprehensive score of green tea rice cake was 85.60 points. The results of electronic nose showed that the difference of volatile compounds of rice cake contained green tea were mainly sulfur compounds and nitrogen oxides compared with the control group without green tea. The antioxidant test results showed that the total phenolic content, DPPH·, and ABTS+· clearance rate of green tea rice cake were all improved compared with the control. The results of in vitro digestion experiments showed that the addition of exogenous green tea could effectively reduce the in vitro digestion rate of rice cakes, while its resistant starch content increased and its rapid digestion starch content decreased. |
| first_indexed | 2024-03-08T12:09:18Z |
| format | Article |
| id | doaj.art-0bde0901fb1f4600a924302f735ff9c9 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-08T12:09:18Z |
| publishDate | 2024-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-0bde0901fb1f4600a924302f735ff9c92024-01-23T01:57:49ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-02-0145317117810.13386/j.issn1002-0306.20221102962023110296-3Preparation and Quality Analysis of Rice Cake Contained Green TeaZhixin LI0Xueye XU1Xinzhen ZHANG2Yang GAO3Feilong JU4Yue SUN5Xueling LI6Jin LIANG7College of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaCollege of Tea and Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, ChinaIn this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula. By using single factor experiments and orthogonal experiments to optimize the formula, its quality was detected and analyzed. The optimum formula of rice cake contained green tea was obtained by orthogonal test optimization: The additive amount of green tea powder and white granulated sugar was 3% and 7.5%, the ratio of japonica rice flour to glutinous rice flour was 1:2. Under this formula condition, the comprehensive score of green tea rice cake was 85.60 points. The results of electronic nose showed that the difference of volatile compounds of rice cake contained green tea were mainly sulfur compounds and nitrogen oxides compared with the control group without green tea. The antioxidant test results showed that the total phenolic content, DPPH·, and ABTS+· clearance rate of green tea rice cake were all improved compared with the control. The results of in vitro digestion experiments showed that the addition of exogenous green tea could effectively reduce the in vitro digestion rate of rice cakes, while its resistant starch content increased and its rapid digestion starch content decreased.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110296green tearice cakeelectronic noseantioxidant activityin vitro digestion |
| spellingShingle | Zhixin LI Xueye XU Xinzhen ZHANG Yang GAO Feilong JU Yue SUN Xueling LI Jin LIANG Preparation and Quality Analysis of Rice Cake Contained Green Tea Shipin gongye ke-ji green tea rice cake electronic nose antioxidant activity in vitro digestion |
| title | Preparation and Quality Analysis of Rice Cake Contained Green Tea |
| title_full | Preparation and Quality Analysis of Rice Cake Contained Green Tea |
| title_fullStr | Preparation and Quality Analysis of Rice Cake Contained Green Tea |
| title_full_unstemmed | Preparation and Quality Analysis of Rice Cake Contained Green Tea |
| title_short | Preparation and Quality Analysis of Rice Cake Contained Green Tea |
| title_sort | preparation and quality analysis of rice cake contained green tea |
| topic | green tea rice cake electronic nose antioxidant activity in vitro digestion |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110296 |
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