Journal
FOOD CHEMISTRY
Volume 235, Issue -, Pages 181-187Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.052
Keywords
Green tea extract; Pea protein isolate; Fried rice noodle; Protein-polyphenol interaction; Antioxidant activity
Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program
- Ministry of Agriculture, Food and Rural Affairs (MAFRA), South Korea [315057-3]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [315057033SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Ask authors/readers for more resources
The quality of rice-substituted fried noodles was improved by applying interaction between pea protein isolate (PPI) and green tea extract (GTE). Radical-scavenging activities of GTE were stably maintained when exposed to acidic pH, UV light, and fluorescent light, but decreased by approximately 65% when exposed to 80 degrees C for 168 h. The RVA profiles of noodle dough showed that peak viscosity and breakdown increased significantly but that setback and final viscosity remained unchanged with 20% rice flour replacement. PPI significantly decreased the viscosity parameters of rice-supplemented dough, and the addition of GTE recovered these values significantly. The cooking loss and viscoelasticity (R-max) of cooked rice-supplemented noodles were fully restored by combined treatment of PPI and GTE. GTE decreased the peroxide value of fried noodles by 14% after storage at 63 degrees C for 16 days. Therefore, PPI + GTE treatment has great potential for use in fried noodles owing to the reinforced network and antioxidant activity. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available