Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

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 af...

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Bibliographic Details
Main Authors: Kun Yu, Hui-Ming Zhou, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
dried green tea noodle
antioxidant activity
water cooking
microstructure
Online Access:https://www.mdpi.com/2304-8158/9/3/298

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