Preparation and Quality Analysis of Rice Cake Contained Green Tea

Abstract

In this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula. By using single factor experiments and orthogonal experiments to optimize the formula, its quality was detected and analyzed. The optimum formula of rice cake contained green tea was obtained by orthogonal test optimization: The additive amount of green tea powder and white granulated sugar was 3% and 7.5%, the ratio of japonica rice flour to glutinous rice flour was 1:2. Under this formula condition, the comprehensive score of green tea rice cake was 85.60 points. The results of electronic nose showed that the difference of volatile compounds of rice cake contained green tea were mainly sulfur compounds and nitrogen oxides compared with the control group without green tea. The antioxidant test results showed that the total phenolic content, DPPH·, and ABTS+· clearance rate of green tea rice cake were all improved compared with the control. The results of in vitro digestion experiments showed that the addition of exogenous green tea could effectively reduce the in vitro digestion rate of rice cakes, while its resistant starch content increased and its rapid digestion starch content decreased.

Keywords

• green tea
• rice cake
• electronic nose
• antioxidant activity
• in vitro digestion