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

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.

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

“…However, due to the lower concentration of gluten in GBP, the stability of the interaction of starch to the gluten network was decreased, which resulted in the higher cooking loss and larger size of holes in cooked noodles. Similar results were obtained from other studies [ 24 , 50 ].…”

“…Cooking loss not only reflects the solid content lost to cooking water during the cooking time, but also represents chimerism between starch and protein, and the integrity of the noodle network structure [ 24 ]. As shown in Table 6 , when the GBP concentration was increased from 0% to 40%, the cooking loss increased gradually, rising from 4.10% to 11.20%.…”

“…Cooking qualities of ginkgo fresh wet noodles were determined with the method reported by Yu et al [ 24 ] and Zou et al [ 25 ] with minor modifications. GBN (20 pieces) were placed into boiling water (1000 mL) and cooked.…”

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

“…It should be remembered that the size of this parameter is influenced, among others, by the specific surface of the pasta (shape and size of pasta) as well as specificity of the raw material (particle size, degree of starch damage) and their chemical composition. Yu et al [27] indicated that larger particles of green tea powder introduced into noodles had the effect of increasing the loss of dry matter while cooking pasta. Moreover, the shape and form of pasta also influence the stability of the product during the cooking process.…”

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

“…At the same time, as the addition of tea extract increased from 0.0 to 2.0%, the total phenolic content of noodles, 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical clearance activity, and resistant starch content increased. Research on the water cooking stability of dried noodles enriched with different particle sizes and concentrations of green tea powders by Yu et al [ 11 ] found that the antioxidant activity and phenolic compounds of dry green tea noodles decreased significantly after water cooking. The results showed that large green tea granules increased the cooking loss of green tea noodles, but the phenolic compounds of dry green tea noodles prepared with them were lost after cooking.…”