2021Journal article
Fu T, Niu L, Tu J, Xiao J
Food chemistry
The conventional process of commercial sterilization at 121 °C resulted in undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green tea (IGT), instant black tea (IBT) and matcha (Mat) were chosen as ingredients to improve the quality of FIR. The results showed thatadding tea products endowed FIR with subtle flavors and higher antioxidant capacity. And the data of XRD, FTIR and SEM indicated that the improved texture of FIR with suitable chewiness was attributed to the stability of non-crystal structure. Furthermore, compared with IBT and Mat, IGT increased the ability against digestion from 10.18% to 30.44% and delayed the retrogradation rate from 18.89% to 4.38% evidenced by T2 values after stored for 14 d. Therefore, adding tea products will be a new way to improve the quality of FIR.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
In vitro / cell study
Lab experiments on cells or isolated systems.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
Fu T, Niu L, Tu J, Xiao J. (2021). The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C. Food chemistry. https://doi.org/10.1016/j.foodchem.2021.130004
DOI: 10.1016/j.foodchem.2021.130004 · PubMed ID: 33975072 · Cited by 22 (OpenAlex)
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