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Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components

Yu, Kun, Zhou, Hui-Ming, Zhu, Ke-Xue, Guo, Xiao-Na, Peng, Wei
Food chemistry 2019 v.278 pp. 333-341
catechol oxidase, chlorophyll, color, discoloration, enzyme activity, green tea, heat, heat treatment, noodles, polyphenols, texture, water treatment
Different methods used to process green tea powder noodles (GTPN) were compared by analyzing the quality and chemical components of the final products. Significant differences were observed in the discoloration rate, color loss, and lightness of all noodles. Polyphenol oxidase activity was effectively inhibited through the heat treatment, resulting in retardation of the GTPN discoloration rate. However, heat-exposed GTPN showed a higher surface lightness due to a greater loss of chlorophyll. The chlorophyll contents of GTPN prepared with a new method (a combination of water treatment and heat exposure) were prominently higher than those prepared by heat treatment alone, and exhibited less color loss. The heat-exposed noodles had relatively low free polyphenol contents, and their textural properties were not significantly decreased after 28 d. Therefore, combining water treatment and heat exposure in the preparation process has great potential for increasing the stability of GTPN.