Abstract
Objective: The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles, and develop a kind of noodles rich in superfine powder of green tea. Methods: The effects of ultra-fine green tea powder on the texture characteristics, water migration and sensory flavor of noodles were comprehensively analyzed, and the formula of ultra-fine green tea noodles was optimized by response surface design. Results: The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles. Adding 2%~4% superfine green tea powder could improve the sensory and texture properties of noodles, including hardness, chewability and breaking force. The best formula of green-tea noodles was 4.0% ultra-fine green-tea powder, 1.9% sodium chloride, 0.2% sodium alginate, and 38.0% water addition. Under the control of these conditions, the chewiness of green-tea noodles is 0.359 8 N. Conclusion: The green-tea noodles developed with ultra-fine green-tea powder had excellent texture characteristics and sensory flavor, which could provide a scientific basis for the industrial development of high-end healthy noodles with high dietary fiber.
Publication Date
9-28-2021
First Page
179
Last Page
185
DOI
10.13652/j.issn.1003-5788.2021.09.029
Recommended Citation
Xi-xi, CAI; Xu, CHEN; Xuan, CHEN; Meng-shi, CHEN; Xue-ling, GAO; and Shao-yun, WANG
(2021)
"Effects of ultra-fine green tea powder on noodle quality and optimization of green tea noodle formula,"
Food and Machinery: Vol. 37:
Iss.
9, Article 29.
DOI: 10.13652/j.issn.1003-5788.2021.09.029
Available at:
https://www.ifoodmm.cn/journal/vol37/iss9/29
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