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http://dx.doi.org/10.3746/jkfn.2017.46.6.765

Effects of Green Tea Powder Addition on Antioxidant Activities and Texture Properties of Cooked Rice  

Yang, Jinwoo (Division of Food and Animal Sciences, Chungbuk National University)
Lee, Kyeongmin (Division of Food and Animal Sciences, Chungbuk National University)
Ham, Hyeonmi (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Kwak, Jieun (Department of Central Area, National Institute of Crop Science, Rural Development Administration)
Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
Jeong, Heon Sang (Division of Food and Animal Sciences, Chungbuk National University)
Lee, Junsoo (Division of Food and Animal Sciences, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.6, 2017 , pp. 765-770 More about this Journal
Abstract
Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.
Keywords
rice; green tea; polyphenol; antioxidant; texture;
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Times Cited By KSCI : 6  (Citation Analysis)
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