Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Journal of Food Science and Technology
Mudasir AhmadF A Masoodi

Abstract

Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

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Citations

Aug 2, 2016·Journal of Food Science and Technology·Sabeera MuzaffarTouseef Ahmed Wani
Oct 16, 2016·Critical Reviews in Food Science and Nutrition·Tong ChenZaixing Yang
Mar 14, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Małgorzata StarowiczHenryk Zieliński
Jun 7, 2019·Journal of Food Science and Technology·Mariola KozłowskaAndrzej Półtorak
Dec 27, 2016·Journal of Food Science and Technology·Mukhtar AhmadAdil Gani
May 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Mehdi NikooHassan Ahmadi Gavlighi

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