Utilising spent tea leaves powder as functional ingredient to enhance the quality of non-gluten shortbread cookies

Koh, Wee Yin and Lim, Xiao Xian and Tan, Thuan Chew and Hasmadi Mamat and Rovina Kobun and Babak Rasti (2023) Utilising spent tea leaves powder as functional ingredient to enhance the quality of non-gluten shortbread cookies. Foods, 12. pp. 1-21.

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Abstract

The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, nongluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w/w. Cookies with STLP had significantly higher (p < 0.05) moisture (2.18–2.35%), crude fibre (14.5–14.9%), total dietary fibre (22.38–22.59%), insoluble dietary fibre (15.32–15.83%), soluble dietary fibre (7.06–7.66%), and ash (1.9–2.0%) contents, but were significantly lower (p < 0.05) in carbohydrate (53.2–53.9%) and energy value (426.4–428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced (p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest (p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained (p > 0.05) for at least 22 days at 25 ◦C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties.

Item Type:	Article
Keyword:	Green tea, Oolong tea, Black tea, Polyphenols, Dietary fibre
Subjects:	R Medicine > RM Therapeutics. Pharmacology > RM1-950 Therapeutics. Pharmacology > RM214-258 Diet therapy. Dietary cookbooks T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	10 Dec 2024 14:58
Last Modified:	10 Dec 2024 14:58
URI:	https://eprints.ums.edu.my/id/eprint/42208

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