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KMID : 1134820170460060765
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 6 p.765 ~ p.770
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Effects of Green Tea Powder Addition on Antioxidant Activities and Texture Properties of Cooked Rice
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Yang Jin-Woo
Lee Kyeong-Min
Ham Hyeon-Mi
Kwak Ji-Eun
Kim Young-Hwa
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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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.
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KEYWORD
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rice, green tea, polyphenol, antioxidant, texture
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