Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Kayama, Kayama; Wei, Ran; Yuan, Yunfei; Wu, Fenghua; Su, Zhucheng; Dong, Junjie; Liu, Xingquan

doi:10.3390/foods11060858

Cited by 8 publications

(5 citation statements)

References 36 publications

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“…Additionally, green tea was also added to the dough mixture instead of water to prevent the fats from oxidation during their shelf‐life. The addition of green tea to the noodle formulation has been proposed by several studies to improve the overall nutrients of the product and benefit from its antioxidant qualities (Kayama et al., 2022 ; Xu et al., 2019 , 2023 ; Yu et al., 2019 , 2020 ). Green tea contains an amino acid called L‐theanine, which has been shown to promote relaxation and reduce stress (Williams et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

Shahabinejad,

Ghorbani,

Abbaszadeh

et al. 2024

Food Science & Nutrition

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The aim of this study was to evaluate the shelf‐life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120‐day period to perform an accelerated shelf‐life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf‐life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf‐stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars.

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Section: Resultsmentioning

confidence: 99%

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

Shahabinejad,

Ghorbani,

Abbaszadeh

et al. 2024

Food Science & Nutrition

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“…Ultrafine tea powder is a natural food colorant that affects the sensory quality of bakery products in terms of color and taste and increases their popularity and nutritional value (Wang, Tu, et al., 2021). In terms of food processing properties (e.g., viscosity, thermodynamics, and rheology), the addition of ultrafine tea powder improves color, cooking quality, texture, and flavor and enhances antioxidant and antimicrobial abilities (Kayama et al., 2022; Xu et al., 2019). Attention should be paid to the additional amount.…”

Section: Value‐added Utilization Of Pruned Tea Biomass In the Food In...mentioning

confidence: 99%

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Liang,

Gao,

Granato

et al. 2024

Comp Rev Food Sci Food Safe

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Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well‐known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon‐plucked leaves being pruned in the non‐plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon‐plucked fresh tea leaves into high‐value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon‐plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.

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“…Kayama et al [44] found that the addition of green tea powder significantly increased the values of phenolic compounds in fresh pasta. This behavior corroborates the data found in the present work.…”

Section: Colorimetric Analysis Pigments and Bioactive Compoundsmentioning

confidence: 99%

“…Such behavior can result in palm flour being a good additive in the enrichment of fresh pasta. In addition to having antioxidant, anticancer, anti-inflammatory, and vasodilator effects, phenolic compounds are associated with the prevention of various diseases [44].…”

Section: Colorimetric Analysis Pigments and Bioactive Compoundsmentioning

confidence: 99%

Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation

Rodrigues,

Cavalcanti,

Gomes

et al. 2023

Applied Sciences

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Pasta, a globally cherished staple food, is consumed on a wide scale. However, conventional wheat-based pasta often lacks nutrients that can be incorporated to add value to the new product. To address this nutritional deficiency and enhance the health benefits for consumers, a promising approach is to incorporate Opuntia ficus-indica flour as a partial substitute for wheat flour. The primary objective of this study was to craft enriched tagliatelle pasta using Opuntia ficus-indica flour. The evaluation encompassed an assessment of physical-chemical attributes, color quality, cooking properties, texture profile analysis (TPA), and the analysis of bioactive compounds within the pasta products. Upon conclusion of the experiments, the F10 formulation, comprising 10% Opuntia ficus-indica flour, emerged as the most favorable pasta option. It exhibited an acceptable acidity level of 3.71% and demonstrated remarkable nutritional characteristics. These findings suggest that this formulation could serve as a promising alternative for the production of health-conscious pasta.

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Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Cited by 8 publications

References 36 publications

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation

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