Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage
In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles a...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2020-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200201 |
| _version_ | 1827926654454857728 |
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| author | TANG Yu-kuo ZHENG Bo XU Han-shan CHEN Jie LI Lin CHEN Ling |
| author_facet | TANG Yu-kuo ZHENG Bo XU Han-shan CHEN Jie LI Lin CHEN Ling |
| author_sort | TANG Yu-kuo |
| collection | DOAJ |
| description | In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles and inhibit the aging degree. At room temperature, tea polyphenols had a significant effect on inhibiting the aging of fresh wet rice noodles in the early storage period (0~60 d), while matcha had a relatively better effect in the middle and late storage period (90~180 d). The aging-inhibiting effects of tea polyphenols and matcha at 4 ℃ were limited, and the aging degree of different types of fresh wet rice noodles was close at the end. In addition, compared with the raw fresh wet rice noodles, adding tea polyphenols and matcha could increase the slowly digestible components (SDC) and resistant components (RC) of fresh wet rice noodles. The effect of tea polyphenols was more significant. During storage at room temperature and 4 ℃, tea polyphenols and matcha played a significant role in the RC increasing in fresh wet rice noodles. The results provided basic data for the development of nutritious and healthy fresh wet rice noodles. |
| first_indexed | 2024-03-13T05:40:59Z |
| format | Article |
| id | doaj.art-bb77edf157b34a009c61915fa04c9f06 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T05:40:59Z |
| publishDate | 2020-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-bb77edf157b34a009c61915fa04c9f062023-06-14T01:22:40ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-03-012821610.16210/j.cnki.1007-7561.2020.02.001Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storageTANG Yu-kuo0ZHENG Bo1XU Han-shan2CHEN Jie3LI Lin4CHEN Ling5School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, ChinaSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, ChinaSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, ChinaSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, ChinaSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, Guangdong 523808, ChinaSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, ChinaIn this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles and inhibit the aging degree. At room temperature, tea polyphenols had a significant effect on inhibiting the aging of fresh wet rice noodles in the early storage period (0~60 d), while matcha had a relatively better effect in the middle and late storage period (90~180 d). The aging-inhibiting effects of tea polyphenols and matcha at 4 ℃ were limited, and the aging degree of different types of fresh wet rice noodles was close at the end. In addition, compared with the raw fresh wet rice noodles, adding tea polyphenols and matcha could increase the slowly digestible components (SDC) and resistant components (RC) of fresh wet rice noodles. The effect of tea polyphenols was more significant. During storage at room temperature and 4 ℃, tea polyphenols and matcha played a significant role in the RC increasing in fresh wet rice noodles. The results provided basic data for the development of nutritious and healthy fresh wet rice noodles.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200201tea polyphenolsmatchafresh rice noodlesaging behaviordigestibility |
| spellingShingle | TANG Yu-kuo ZHENG Bo XU Han-shan CHEN Jie LI Lin CHEN Ling Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage Liang you shipin ke-ji tea polyphenols matcha fresh rice noodles aging behavior digestibility |
| title | Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage |
| title_full | Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage |
| title_fullStr | Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage |
| title_full_unstemmed | Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage |
| title_short | Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage |
| title_sort | effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long term storage |
| topic | tea polyphenols matcha fresh rice noodles aging behavior digestibility |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200201 |
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