Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

Foods - Tập 7 Số 2 - Trang 17
Benjapor Phongnarisorn1,2, Caroline Orfila3, Melvin Holmes4, Lisa J. Marshall5
1Faculty of Agricultural Technology, Phuket Rajabhat University, Phuket 83000, Thailand. [email protected].
2School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. [email protected].
3School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. [email protected].
4School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. [email protected].
5School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. [email protected].

Tóm tắt

Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health properties. Baking decreased the content of total catechins by 19% compared to dough, although epimerization increased the amount of (+)-gallocatechin gallate at the expense of other catechins such as (−)-epigallocatechin gallate. Consumer acceptability tests using a 9-point hedonic scale showed that consumers preferred enriched biscuits with low content of MGTP (2 g of MGTP 100 g−1 of flour), and an increase of sugar content did not significantly improve the acceptability of MGTP-enriched biscuits. Overall, enrichment of biscuits with MGTP did not significantly affect the postprandial glucose or triglyceride response (area under curve) compared to non-enriched biscuits consumed with water or MGTP drink. Enriching biscuits with Matcha green tea is acceptable to consumers, but may not bring significant postprandial effects.

Từ khóa


Tài liệu tham khảo

Johnson, I., and Williamson, G. (2003). The functional benefits of flavonoids: The case of tea. Phytochemical Functional Foods, Woodhead Publishing.

Wang, 2008, Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range, J. Agric. Food Chem., 56, 694

Pelillo, 2002, Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins, Food Chem., 78, 369, 10.1016/S0308-8146(02)00112-7

Mennen, 2007, Consumption of black, green and herbal tea and iron status in French adults, Eur. J. Clin. Nutr., 61, 1174, 10.1038/sj.ejcn.1602634

Kim, 2013, A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?, Food Res. Int., 53, 534, 10.1016/j.foodres.2013.05.015

Vitali, 2007, Raw materials in fibre enriched biscuits production as source of total phenols, Agric. Conspec. Sci., 72, 265

Carrillo, 2012, Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits, Food Res. Int., 48, 209, 10.1016/j.foodres.2012.03.016

Ahmad, 2015, Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies, J. Food Sci. Technol., 52, 5799, 10.1007/s13197-014-1701-3

Lu, 2010, Quality and antioxidant property of green tea sponge cake, Food Chem., 119, 1090, 10.1016/j.foodchem.2009.08.015

Li, 2012, Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour, LWT Food Sci. Technol., 46, 23, 10.1016/j.lwt.2011.11.005

Yang, 2014, Tea consumption and risk of type 2 diabetes mellitus: A systematic review and meta-analysis update, BMJ Open, 4, e005632, 10.1136/bmjopen-2014-005632

Thielecke, 2009, The potential role of green tea catechins in the prevention of the metabolic syndrome—A review, Phytochemistry, 70, 11, 10.1016/j.phytochem.2008.11.011

Zhong, 2006, An extract of black, green, and mulberry teas causes malabsorption of carbohydrate but not of triacylglycerol in healthy volunteers, Am. J. Clin. Nutr., 84, 551, 10.1093/ajcn/84.3.551

Koo, 2007, Green tea as inhibitor of the intestinal absorption of lipids: Potential Mechanism for its Lipid-Lowering Effect, J. Nutr. Biochem., 18, 179, 10.1016/j.jnutbio.2006.12.005

Ikeda, 2005, Tea catechins with a galloyl moiety suppress postprandial hypertriacylglycerolemia by delaying lymphatic transport of dietary fat in rats, J. Nutr., 135, 155, 10.1093/jn/135.2.155

Unno, 2005, Effect of tea catechins on postprandial plasma lipid responses in human subjects, Br. J. Nutr., 93, 543, 10.1079/BJN20041379

Wang, 2004, Stability of tea catechins in the breadmaking Process, J. Agric. Food Chem., 52, 8224, 10.1021/jf048655x

Food and Agriculture Organization (1998). Carbohydrates in Human Nutrition. Report of a Joint FAO/WHO Expert Consultation, Food and Agriculture Organization of the United Nations. FAO Food Nutrition Paper.

Brouns, 2005, Glycaemic index methodology, Nutr. Res. Rev., 18, 145, 10.1079/NRR2005100

Wang, 2008, Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking, J. Food Eng., 87, 505, 10.1016/j.jfoodeng.2008.01.002

Sharma, 2011, A stability study of green tea catechins during the biscuit making process, Food Chem., 126, 568, 10.1016/j.foodchem.2010.11.044

Guo, 1999, ESR study on the structure–antioxidant activity relationship of tea catechins and their epimers, Biochim. Biophys. Acta (BBA) Gen. Subj., 1427, 13, 10.1016/S0304-4165(98)00168-8

Ananingsih, 2013, Green tea catechins during food processing and storage: A review on stability and detection, Food Res. Int., 50, 469, 10.1016/j.foodres.2011.03.004

Wang, L.-F., So, S., Baik, J.H., Kim, H.J., Moon, K.S., and Park, S.K. (2003). Aroma changes in green tea beverage during processing and storage. Nutraceutical Beverages, American Chemical Society.

Kim, 2007, Impact of heating on chemical compositions of green tea liquor, Food Chem., 103, 1263, 10.1016/j.foodchem.2006.10.031

Wang, 2007, Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation, Food Res. Int., 40, 470, 10.1016/j.foodres.2006.07.007

Green, 2010, Taste mixture interactions: Suppression, additivity, and the predominance of sweetness, Physiol. Behave., 101, 731, 10.1016/j.physbeh.2010.08.013

Forester, 2012, Inhibition of starch digestion by the green tea polyphenol, (−)-epigallocatechin-3-gallate, Mol. Nutr. Food Res., 56, 1647, 10.1002/mnfr.201200206

Chen, 2009, Green tea, black tea, and epigallocatechin modify body composition, improve glucose tolerance, and differentially alter metabolic gene expression in rats fed a high-fat diet, Nutr. Res., 29, 784, 10.1016/j.nutres.2009.10.003

Tsuneki, H., Ishizuka, M., Terasawa, M., Wu, J.B., Sasaoka, T., and Kimura, I. (2004). Effect of green tea on blood glucose levels and serum proteomic patterns in diabetic (db/db) mice and on glucose metabolism in healthy humans. BMC Pharmacol., 4.

Lochocka, 2015, Green tea extract decreases starch digestion and absorption from a test meal in humans: A randomized, placebo-controlled crossover study, Sci. Rep., 5, 12015, 10.1038/srep12015

Josic, 2010, Does green tea affect postprandial glucose, insulin and satiety in healthy subjects: A randomized controlled trial, Nutr. J., 9, 63, 10.1186/1475-2891-9-63

Wu, 2004, Effect of green tea supplementation on insulin sensitivity in Sprague-Dawley rats, J. Agric. Food Chem., 52, 643, 10.1021/jf030365d

Wu, 2004, Green tea supplementation ameliorates insulin resistance and increase glucose transporter IV content in a fructose-fed rat model, Eur. J. Nutr., 43, 116, 10.1007/s00394-004-0450-x

Park, 2009, Ambivalent role of gallated catechins in glucose tolerance in humans: A novel insight into non-absorbable gallated catechin-derived inhibitors of glucose absorption, J. Physiol. Pharmacol., 60, 101

Wolever, T.M.S. (2006). The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate, CABI Pub.

Suzuki, 2005, Dose-dependent suppression of tea catechins with a galloyl moiety on postprandial hypertriglyceridemia in rats, Biosci. Biotechnol. Biochem., 69, 1288, 10.1271/bbb.69.1288

Juhel, 2000, Green tea extract (AR25®) inhibits lipolysis of triglycerides in gastric and duodenal medium in vitro, J. Nutr. Biochem., 11, 45, 10.1016/S0955-2863(99)00070-4

Kim, 2012, Green tea extract markedly lowers the lymphatic absorption and increases the biliary secretion of C-14-benzo a pyrene in rats, J. Nutr. Biochem., 23, 1007, 10.1016/j.jnutbio.2011.05.007

Chan, 2011, (−)-Epigallocatechin-3-gallate blocks 3T3-L1 adipose conversion by inhibition of cell proliferation and suppression of adipose phenotype expression, Life Sci., 89, 779, 10.1016/j.lfs.2011.09.006

Lee, 2009, Inhibitory Effects of Green Tea Catechin on the Lipid Accumulation in 3T3-L1 Adipocytes, Phytother. Res., 23, 1088, 10.1002/ptr.2737

Walkowiak, 2013, Single dose of green tea extract decreases lipid digestion and absorption from a test meal in humans, Acta Biochim. Pol., 60, 481, 10.18388/abp.2013_2010

Raederstorff, 2003, Effect of EGCG on lipid absorption and plasma lipid levels in rats, J. Nutr. Biochem., 14, 326, 10.1016/S0955-2863(03)00054-8

Liu, 2010, Associations of polymorphisms in the apolipoprotein A1/C3/A4/A5 gene cluster with familial combined hyperlipidaemia in Hong Kong Chinese, Atherosclerosis, 208, 427, 10.1016/j.atherosclerosis.2009.08.013

Arjunan, 2013, Exercise and coronary heart disease risk markers in South Asian and European men, Med. Sci. Sports Exerc., 45, 1261, 10.1249/MSS.0b013e3182853ecf