HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 67-74
Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking
Xuelian Ma1, Gihyung Ryu1
1Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, South Korea
ABSTRACT
The aim of this study was to evaluate the effects of green tea contents (0, 5, 10, and 15%) on texturization and antioxidant properties of textured vegetable protein (TVP) by using a twin-screw extruder. Extrusion conditions were fixed at 140 °C barrel temperature, 50% moisture content, 100 g/min feed rate, and 200 rpm screw speed. The integrity index, hardness, and cutting strength of TVP significantly (P<0.05) increased with the increase in green tea levels, while cohesiveness, springiness, water holding capacity, and nitrogen solubility index (NSI) significantly (P<0.05) decreased. Increasing the amount of green tea resulted in better DPPH radical scavenging activity, higher total phenolic, total flavonoid, catechins, and caffeine contents. The (-)-epigallocatechin gallate, (-)-epicatechin, (-)-epigallocatechin, and (-)-epicatechin gallate contents of TVP significantly (P<0.05) decreased, compared to that of raw materials. The incorporation of green tea in TVP can negatively affect expansion and NSI while positively affect texturization and antioxidant properties.
KEYWORD
Textured vegetable protein, Extrusion, Green tea
Food Science and Biotechnology 2019 ; 28(1): 67-74
List