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Abstract Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice… Click to show full abstract
Abstract Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and assessed for in vitro starch digestibility. Addition of MT significantly (p
Keywords:
vitro starch;
matcha;
rice noodles;
starch digestibility
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!