Improvement of pasting and textural properties of sunn‐damaged wheat flour using tea waste extracts. Issue 9 (18th July 2021)

• Record Type: Journal Article
• Authors: Ceylan, Mehmet Murat; Bulut, Menekse; Alwazeer, Duried
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 9(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-07-18
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15728
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The sunn pest forms a serious risk to wheat by degrading its pasting and textural properties. The addition of tea waste extract to improving the pasting, rheological, and textural properties of the sunn pest‐infected flour was investigated. The effects of the addition of different extract concentrations (0%, 0.5%, 1%, 2%, and 4%) of black tea (BT), black tea waste (BTW), green tea (GT), and green tea waste (GTW) as well as L ‐ascorbic acid on the pasting, rheological, and textural properties of sunn‐infected wheat flour were investigated. The addition of 4% tea extract showed the highest improving impact with the best‐recovering effect found for GTW extract. Both GT and GTW extracts enhanced pasting and textural properties better than those of BT. The tea wastes could be valorized as a green method for solving the problem of the weak pasting and textural properties of sunn‐damaged wheat flour. Novelty impact statement: Extracts of tea wastes improved the pasting and textural properties of the sunn‐damaged wheat flour. Tea waste extract provides nutritional benefits for consumers and exhibits an additional value of industrial wastes for the benefits of both environment and industries. This solution could be considered as a green method because it depends on the use of antioxidant‐rich extracts of plant wastes known generally as eco‐friendly natural additives and alternatives of synthetic ones.