Abstract
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 after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.
Highlights
Green tea is mainly produced in China, Japan and someeastern Asian countries, and usually consumed as tea beverages [1]
We observed that many Green tea powder (GTP) particles adhered to the surface of dried green tea noodles (DGTN) prepared with small GTP particles, and they were easier to lose after water cooking
Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure
Summary
Green tea is mainly produced in China, Japan and someeastern Asian countries, and usually consumed as tea beverages [1]. GTP can be used as a dietary supplement or flavoring materials in traditional foods such as noodles and bread [5,6,7,8]. Noodles are a kind of traditional cereal food in the Chinese diet, and many researchers have tried to combine them with GTP to meet the ever-growing nutritional demands of consumers. The textural and functional properties of green tea noodles have naturally become a hot topic of research. Several studies on functional properties mostly focused on the changes of the phenolic compounds during processing, especially the stability of the tea catechins in green tea during baked food (such as bread and biscuit) processing and cooking [7,8]. The stability of the phenolic compounds of green tea noodles during water cooking is still unknown
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