Title: THE PREPARATION AND PROPERTIES OF FRESH NOODLES WITH TEA POLYPHENOLS
Abstract: Tea polyphenols have a variety of biological activity,such as antioxidant,anti-microbial and anti-mutation. The present study was to investigate the cooking and texture properties,the color and the antibacterial effect of the fresh noodles which were prepared by adding 0.3%,0.6%,0.9%,1.2% of tea polyphenols in wheat flour. The results showed that the water absorption rate and cooking loss,the hardness,elasticity,chewing and recovery of the noodles with tea polyphenols were higher than those of the control group,and presented the trend of increase firstly and then decrease with the increasing amount of the tea polyphenols.The L* value of the patches was also significantly increased with the polyphenols increasing,which meant that the noodles browning speed slower and the color more durable. Furthermore,the addition of tea polyphenols could prolong the shelf life of the fresh noodles,and the effect were enhanced with the increase of the polyphenols amount. It was concluded that the addition of tea polyphenol could improve the quality of the fresh noodles observably. When the addition amount of tea polyphenol was 0.9%,the texture parameters of the tea polyphenol noodles were better than others;the color of the noodles was better and the decline of the browning was slower;the anti-bacterial effect of the fresh noodles was more obvious.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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Cited By Count: 1
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