Deep-fried instant noodles used in this study were made from wheat flour and different proportions of matcha powder. Effects of matcha powder on pasting properties of the flour, the textural properties of the dough, and the antioxidative properties of the deep-fried instant noodles were investigated. The results showed that peak viscosity, trough viscosity, breakdown and setback values of the flour were significantly affected by matcha powder. The hardness, adhesiveness, springiness, gumminess, and chewiness of the dough increased with increasing the amount of matcha powder added. However, the hardness, gumminess, and chewiness of the dough decreased when 8% (mass fraction) matcha powder was added. Moreover, the results of antioxidative studies showed that peroxide value (POV), acid value (AV), and thiobarbituric acid value (TBA) of the instant noodles with matcha powder added were lower than those without matcha powder when stored for 10 d. Furthermore, more matcha powder added, its antioxidative effects were much stronger. In addition, 2%-6% (mass fraction) matcha powder gave the deep-fried instant noodles the highest sensory scores.
ZENG Jie
,
SONG Mengdi
,
JIA Tian
,
ZHANG Ruiyao
,
MENG Kexin
,
JIANG Jikai
,
GAO Haiyan
,
SU Tongchao
,
SUN Junliang
,
LI Guanglei
. Effects of matcha powder on antioxidative properties ofdeep-fried instant noodles[J]. Food and Fermentation Industries, 2019
, 45(9)
: 227
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.018721
[1] GULIA N,KHATKAR B S.Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles[J].Food Science and Technology International,2014,20(3):171-182.
[2] 王立,曹新蕾,钱海峰,等.方便面研究现状及发展趋势[J].食品与发酵工业,2016(1):252-259.
[3] 曹新蕾,王立,钱海峰,等.全麦粉对油炸方便面品质的影响[J].食品与机械,2016,32(3):193-197.
[4] 聂相珍,申丽媛,皇甫秋霞.减少油炸方便面油脂残留的添加物研究进展[J].麦类作物学报,2016,36(5):611-615.
[5] KIM H J,BAEK J J,MIN B J,et al.Utilization of brown rice flour as a functional ingredient in instant fried noodles[J].Journal of the Korean Society for Applied Biological Chemistry,2015,58(5):637-642.
[6] 丁士勇.油炸方便面货架期探讨[J].食品科学,2006(5):276-277.
[7] CAO X,ZHOU S,YI C,et al.Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles[J].Journal of Texture Studies,2017,48(1):607-615.
[8] LIM J,JEONG S,OH I K,et al.Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles[J].LWT-Food Science and Technology,2017,84:788-794.
[9] 刘东娜,聂坤伦,杜晓,等.抹茶品质的感官审评与成分分析[J].食品科学,2014,35(2):168-172.
[10] 王敬涵,黄潇,张惠,等.抹茶榴莲酥的加工工艺研究[J].食品工程,2017(2):35-39.
[11] 李一卓,李光磊,尚京.榴莲酥馅心制作工艺研究[J].食品研究与开发,2014(22):57-59.
[12] 任静.富硒抹茶食品开发研究[D].上海:上海师范大学,2014.
[13] 曹盛,胡峰,徐兆琴,等.绿茶蛋糕生产工艺及其抗氧化效应研究[J].食品工业科技,2012,33(11):286-288.
[14] 苏琳,段艳,尹丽卿.抹茶蛋糕的工艺研究[J].内蒙古农业大学学报(自然科学版),2014(5):87-91.
[15] 廖素兰,黄志刚,虞华玲.响应面法研制抹茶锥栗曲奇饼干[J].粮食与油脂,2017,30(12):34-38.
[16] 张丹,李玲玉,郑晓楠,等.柠檬抹茶蛋糕的研制[J].食品安全导刊,2018(15):142-144.
[17] 李金金.抹茶蛋糕制作工艺研究[J].食品工程,2015(4):18-21.
[18] 马林,李红涛,刘艳云,等.高纤维低糖南瓜抹茶蛋糕的工艺研究[J].食品研究与开发,2016,37(19):59-62.
[19] 陈志华.茶多酚是食品行业很有前途的天然抗氧化剂[J].食品科学,2001,22(11):94-97.
[20] 贾之慎,杨贤强.茶多酚抗氧化作用的研究与应用[J].食品科学,1990,11(11):1-5.
[21] 杨锋,徐丽娜,朱培萍.抹茶风味迷你肠的加工方法[J].肉类工业,2015(9):17-19.
[22] 小圆.冷冻保存鲜面条[J].农产品加工,2013(2):12-12.
[23] 王春香,姚忠臣.马铃薯方便面的研制[J].食品科技,2004(7):89-90.
[24] GB 5009.227—2016,食品安全国家标准食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[25] 张淼,李博,钱平.食品中油脂提取及过氧化值检测方法的优化[J].食品工业科技,2011(12):497-500.
[26] GB/T 25005—2010,感官分析方便面感官评价方法[S].北京:中国标准出版社,2010.
[27] 冉隆贵.3类茶叶粉对小麦面粉糊化特性的影响[J].现代面粉工业,2017,31(2):51.
[28] 沈飞.茶叶对茶卤蛋加工品质及其消化影响研究[D].无锡:江南大学,2014.
[29] 杨燕.济南市食用油中苯并芘、酸价及过氧化值的调查分析[D].济南:山东大学,2012:17-18.
[30] 张洋,吉红,周继术.大蒜、生姜、绿茶对菜籽油抗氧化活性的初步研究[J].饲料与畜牧,2008(9):45-46.
[31] 赵紫萌.油炸方便面酸败指标检验分析[J].科学与财富, 2013,3(12):57-58.
[32] 杨哪,金亚美,吴凤凤,等.基于磁电感应检测橄榄油酸价及过氧化值的研究[J].中国粮油学报,2017,32(1):130-134.
[33] 孙艳梅,徐雅琴,杨林.天然物质类黄酮的抗氧化活性的研究[J].中国油脂,2003,28(3):54-57.
[34] 王强,徐辉碧.茶叶抗脂质过氧化作用的研究[J].茶叶,1994(2):11-13.
