2020Journal article
Huang Y, Xiao H, Zhang L, Guo D, Chen S, Qiu X, Hou X
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
In the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was adopted to optimise processing of low-acrylamide tea nang through a multi-index integrated evaluation method (MIEM) and a single-index balanced evaluation method (SBEM). Tea nang acrylamide content, polyphenol content and flavour quality were analysed by HPLC, colorimetry and sensory evaluation, respectively. A 180°C baking temperature, 7% matcha tea powder (MTP) content and 11 min of baking time were optimum. From the 11 kinds of tea from four categories, tea nang with 7% Biluochun tea powder exhibited the best comprehensive quality: decreased acrylamide, increased polyphenols, and the highest sensory scores (11.55 μg/kg, 6.1 mg/g and 92, respectively). This tea nang exhibited flavour senses of harmony, a strong tea flavour, and slight sweetness in back.
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Study type
Chemical / analytical
Measuring what is in matcha, or how to detect it.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
Huang Y, Xiao H, Zhang L, Guo D, Chen S, Qiu X, Hou X. (2020). The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang). Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. https://doi.org/10.1080/19440049.2020.1769199
DOI: 10.1080/19440049.2020.1769199 · PubMed ID: 32530371 · Cited by 7 (OpenAlex)
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