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Food Science and Biotechnology

, Volume 28, Issue 1, pp 67–74 | Cite as

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

  • Xuelian Ma
  • Gihyung RyuEmail author
Article
  • 61 Downloads

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.

Keywords

Textured vegetable protein Extrusion Green tea 

Notes

Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation (NRF) funded by the Ministry of Education, Science and Technology (2016H1C1A1035974).

Compliance with ethical standards

Conflict of interest

The authors state no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyKongju National UniversityYesanSouth Korea

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