Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000998 |
| _version_ | 1797798664002863104 |
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| author | Ran Wei Lisheng Qian Kayama Kayama Fenghua Wu Zhucheng Su Xingquan Liu |
| author_facet | Ran Wei Lisheng Qian Kayama Kayama Fenghua Wu Zhucheng Su Xingquan Liu |
| author_sort | Ran Wei |
| collection | DOAJ |
| description | Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake. |
| first_indexed | 2024-03-13T04:07:14Z |
| format | Article |
| id | doaj.art-55ff5fe8e5954319a3dd4476395efd54 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:14Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-55ff5fe8e5954319a3dd4476395efd542023-06-21T06:59:24ZengElsevierFood Chemistry: X2590-15752023-06-0118100657Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parametersRan Wei0Lisheng Qian1Kayama Kayama2Fenghua Wu3Zhucheng Su4Xingquan Liu5Department of Tea Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaTea Science Institute, Zhejiang University, Hangzhou 310058, 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, China; Corresponding authors.Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China; Corresponding authors.Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake.http://www.sciencedirect.com/science/article/pii/S2590157523000998MatchaSteamed rice cakeVolatile compoundsAntioxidativeStarch digestionSensory evaluation |
| spellingShingle | Ran Wei Lisheng Qian Kayama Kayama Fenghua Wu Zhucheng Su Xingquan Liu Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters Food Chemistry: X Matcha Steamed rice cake Volatile compounds Antioxidative Starch digestion Sensory evaluation |
| title | Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters |
| title_full | Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters |
| title_fullStr | Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters |
| title_full_unstemmed | Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters |
| title_short | Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters |
| title_sort | cake of japonica indica and glutinous rice effect of matcha powder on the volatile profiles nutritional properties and optimal production parameters |
| topic | Matcha Steamed rice cake Volatile compounds Antioxidative Starch digestion Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523000998 |
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