Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles
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 prop...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/858 |
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| author | Kayama Kayama Ran Wei Yuanping Zhang Fenghua Wu Zhucheng Su Junjie Dong Xingquan Liu |
| author_facet | Kayama Kayama Ran Wei Yuanping Zhang Fenghua Wu Zhucheng Su Junjie Dong Xingquan Liu |
| author_sort | Kayama Kayama |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T19:50:52Z |
| format | Article |
| id | doaj.art-1015f0cb66744716b3ba310cf4670adf |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:50:52Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1015f0cb66744716b3ba310cf4670adf2023-11-24T01:11:00ZengMDPI AGFoods2304-81582022-03-0111685810.3390/foods11060858Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried NoodlesKayama Kayama0Ran Wei1Yuanping Zhang2Fenghua Wu3Zhucheng Su4Junjie Dong5Xingquan Liu6Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaDepartment of Tea Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaDepartment of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaDepartment of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaDepartment of Tea Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaZhejiang Camel Transworld Organic Food Co., Ltd., Hangzhou 310041, ChinaDepartment of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaNumerous 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.https://www.mdpi.com/2304-8158/11/6/858dried tea noodletea powdercatechinantioxidantvolatile compounds |
| spellingShingle | Kayama Kayama Ran Wei Yuanping Zhang Fenghua Wu Zhucheng Su Junjie Dong Xingquan Liu Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles Foods dried tea noodle tea powder catechin antioxidant volatile compounds |
| title | Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles |
| title_full | Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles |
| title_fullStr | Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles |
| title_full_unstemmed | Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles |
| title_short | Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles |
| title_sort | effects of tea powder on the cooking properties antioxidative potential and volatile profiles of dried noodles |
| topic | dried tea noodle tea powder catechin antioxidant volatile compounds |
| url | https://www.mdpi.com/2304-8158/11/6/858 |
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