ArticleFood chemistry: X2025
Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
Fresh rice noodles (FRNs) are nutritionally simple and prone to aging, which limits their shelf life and quality. This study investigated the effects of black tea water extract (BTWE) at various tea:water ratios (0:100 (control), 4:100, 6:100, 8:100, and 10:100) on the overall quality of FRNs and explored the underlying microstructures and molecular mechanisms. The results showed that BTWE significantly enhanced textural properties, antioxidant capacity, and flavor, while reducing breakage rate without affecting cooking loss. A tea:water ratio of 8:100 marked a key transition point in quality differentiation. Color shifts toward red and yellow were observed with increasing BTWE. Key volatile compounds, including nonanal, n-hexadecanoic acid and linoleic acid, contributed to flavor differences. Microscopic analyses revealed that polyphenols in black tea promoted protein-starch aggregation, forming a compact gel network, while spectroscopy confirmed hydrogen bond formation between polyphenols and starch. These findings highlight BTWE's potential as a natural additive to enhance the comprehensive quality of FRNs.
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