Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle

Abstract

Green tea extract (GTE), black tea extract (BTE) and oolong tea extract (OTE) were added into noodle formulation at 0.5–2.0% levels (based on flour weight) to produce dry Chinese white salted noodles with enhanced antioxidant capacity and starch digestion inhibitory ability. Dough mixing properties, and subsequent noodle color, cooking yield and cooked noodle texture were affected by the tea extract level and type. Meanwhile, the total phenolic contents (0.23–0.90 GAE g/100 g dry weight), DPPH free radical scavenging activity (1.96–6.25 g DPPH/100 g dry weight) and resistant starch content (0.64–18.48 g/100 g, dry weight) of noodles increased as the tea extract addition increased from 0.0 to 2.0%. The predicted glycemic index (pGI) had the greatest reduction from 91.12% for control to 76.23% for 2.0% OTE. Tea extracts at 1.0–2.0% addition levels are recommended as they had little effect on the cooking qualities of noodles, but were very effective to improve the antioxidant properties and glycemic response control.