Abstract
The color of dried green tea noodles (DGTN) is a crucial determinant of consumer acceptance. Although polyphenol oxidase (PPO) is a key factor inducing the darkening of noodles, its contributions on the discoloration mechanism of DGTN requires clarification. Results revealed that PPO induced the decreased of lightness L value and greenness |a| value via its effects on polyphenol compounds and chlorophyll during the processing of DGTN. The increase of PPO activity significantly accelerated the discoloration rate and the degradation of chlorophyll during storage of the DGTN. Correlation analysis found that the changes of chlorophyll among DGTN made from different PPO activities of wheat flour played a major role in the discoloration. These findings indicated that the control of the negative effects of PPO on polyphenol compounds and chlorophyll could be an effective method to retard discoloration in DGTN.
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