Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters

Ran Wei; Lisheng Qian; Kayama Kayama; Fenghua Wu; Zhucheng Su; Xingquan Liu

doi:10.1016/j.fochx.2023.100657

Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters

Food Chem X. 2023 Mar 24:18:100657. doi: 10.1016/j.fochx.2023.100657. eCollection 2023 Jun 30.

Authors

Ran Wei¹, Lisheng Qian², Kayama Kayama³, Fenghua Wu³, Zhucheng Su¹, Xingquan Liu³

Affiliations

¹ Department of Tea Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.
² Tea Science Institute, Zhejiang University, Hangzhou 310058, China.
³ Department of Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Abstract

Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake.

Keywords: Antioxidative; Matcha; Sensory evaluation; Starch digestion; Steamed rice cake; Volatile compounds.