Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

Abstract

The aim of this study was to evaluate the effects of green tea contents (0, 5, 10, and 15%) on texturization and antioxidant properties of textured vegetable protein (TVP) by using a twin-screw extruder. Extrusion conditions were fixed at 140°C barrel temperature, 50% moisture content, 100 g/min feed rate, and 200 rpm screw speed. The integrity index, hardness, and cutting strength of TVP significantly (P \ 0.05) increased with the increase in green tea levels, while cohesiveness, springiness, water holding capacity, and nitrogen solubility index (NSI) significantly (P \ 0.05) decreased. Increasing the amount of green tea resulted in better DPPH radical scavenging activity, higher total phenolic, total flavonoid, catechins, and caffeine contents. The (-)-epigallocatechin gallate, (-)-epicatechin, (-)-epigallocatechin, and (-)-epicatechin gallate contents of TVP significantly (P \ 0.05) decreased, compared to that of raw materials. The incorporation of green tea in TVP can negatively affect expansion and NSI while positively affect texturization and antioxidant properties.

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

“…In the present study, oyster mushroom was added into the feed mixture because of its rich source of dietary fiber and protein [ 11 , 13 ]. Recent studies reported that a decrease in extrudate expansion increases the fiber and protein contents in the development of textured vegetable protein [ 4 , 10 ].…”

“…The TI was dependent on the extruder parameters (e.g., type of extruder, screw configuration, rotation speed, barrel temperatures, and feed rate) and feed conditions (e.g., ingredients and moisture content) applied. Numerous studies have investigated the effect of these independent variables on the TI of soy protein-based meat analogs [ 10 , 22 , 23 , 30 , 31 , 32 ]. The TI of the oyster mushroom-soy protein meat analogs ranged from 0.77 to 1.19 ( Table 3 ).…”

“…However, protein texturization is also dependent on the type of ingredient used, as the ingredients can enhance or inhibit the desired final product quality. Several authors have considered the effects of adding extra ingredients (e.g., flavor enhancer, starch, fiber, and microalgae) on the final quality (e.g., expansion, density, color, texture, and water absorption capacity) of meat analogs [ 5 , 6 , 9 , 10 ]. These studies have reported that the presence of additional ingredients in protein-based mixtures can positively and negatively affect the physical quality and improve the nutrient content of meat analogs.…”

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

“…When the breaking strength of DGTN was high, its flexibility would become worse. Previous studies found that cutting strength of textured vegetable protein with high GTP level increased owing to high density and hard extrudate, and appropriate GTP level improved microstructure of textured vegetable protein more orderly [25]. Therefore, textural property changes of DGTN with different particle sizes and concentrations of GTP would probably be attributed to the microstructure of DGTN.…”

Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents

“…To increase consumer acceptability of extruded snacks containing mushroom, flavor addition to the extruded snacks will be evaluated in the future. There have been various studies evaluating quality of extruded products processed under a constant barrel temperature (Ma & Ryu, ; Sayanjali et al, ; Sumargo et al, ). However, barrel temperatures have been shown to affect quality of extrudates (Wan et al, ).…”