Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 145 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032210

Effect of green tea powder on quality and digestibility of sorghum noodles

  • WEI Xiangyu ,
  • YU Kun ,
  • WU Di ,
  • HUANG Xiaoxiu ,
  • HE Wei ,
  • DU Chuanlai
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  • (Food Engineering College, Anhui University of Science and Technology, Chuzhou 233100, China)

Received date: 2022-05-05

  Revised date: 2022-06-27

  Online published: 2023-09-12

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Abstract

This study aims to improve the quality and digestibility of sorghum noodles by adding green tea powder. The effects of different additional levels of green tea powder on the thermomechanical properties, cooking quality, texture properties, sensory properties, microstructure, and starch digestibility of sorghum noodles were studied. Results revealed that the quality of sorghum noodles was significantly improved after adding green tea powder. Green tea powder contents increased, while the formation time and stabilization time of sorghum dough increased markedly. Compared with sorghum noodles without green tea powder, the cooking loss and breaking rate of sorghum noodles with 2% green tea powder decreased significantly from 9.19% and 6.67% to 8.57% and 3.33%, respectively, and the surface microstructure of sorghum noodles was relatively close. Furthermore, green tea powder decreased the rate of in vitro starch digestion markedly, and the estimated glycemic index (eGI) was reduced from 58.91 to 54.60 with the addition of green tea powder at 2%, which could lead to the increase of resistant starch (RS) and the decrease of rapidly digestible starch (RDS). In a word, the appropriate addition of green tea powder may be beneficial to stabilize the textural quality and reduce the rate of starch digestion of sorghum noodles.

Key words： green tea powder; sorghum noodle; quality; digestibility

Cite this article

WEI Xiangyu , YU Kun , WU Di , HUANG Xiaoxiu , HE Wei , DU Chuanlai . Effect of green tea powder on quality and digestibility of sorghum noodles[J]. Food and Fermentation Industries, 2023 , 49(16) : 145 -150 . DOI: 10.13995/j.cnki.11-1802/ts.032210

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