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

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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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Acknowledgments

Authors are thankful to the Department of Biotechnology, Government of India for financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, J & K, India, 190006

    Mudasir Ahmad, Waqas N. Baba, Touseef A.Wani, Adil Gani, Umar Shah, S. M. Wani & F. A. Masoodi

  2. Department of Food Technology, Guru Nanak Dev University, Hisar, Punjab, India

    Asir Gani

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  1. Mudasir Ahmad
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  2. Waqas N. Baba
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  3. Touseef A.Wani
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  4. Asir Gani
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  5. Adil Gani
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  6. Umar Shah
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  7. S. M. Wani
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  8. F. A. Masoodi
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Correspondence to Adil Gani.

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Ahmad, M., Baba, W.N., A.Wani, T. et al. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies. J Food Sci Technol 52, 5799–5807 (2015). https://doi.org/10.1007/s13197-014-1701-3

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  • DOI: https://doi.org/10.1007/s13197-014-1701-3

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