What is it about?

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 in this study. ‎The addition of green and black tea waste extracts enhanced the pasting and ‎textural properties of the sunn pest-infected flour. 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.‎ You can find the full text of this article at the following link: https://onlinelibrary.wiley.com/share/author/EDDEYFVRUJEBUJZ9H288?target=10.1111/jfpp.15728

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Why is it important?

The proposed strategy for improving the deteriorated pasting and textural properties of sunn-damaged wheat flour consists of the fortification of this damaged product with tea waste ‎extracts that are rich in tannins and other phenolics. This solution shows several advantages ‎such as 1) it provides nutritional benefits for consumers; 2) it exhibits an additional value of ‎industrial wastes for the benefits of both environment and industries; 3) it 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. ‎

Perspectives

The use of wasted tea extracts could be used as natural food additives for the improvement of the degraded rheological, textural, and pasting properties of sunn-damaged wheat flour. This cheap and nutritionally beneficial solution reflects the importance of this study in environment protection and health enhancement.

Prof. Duried Alwazeer
Igdir Universitesi

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This page is a summary of: Improvement of Pasting and Textural Properties of Sunn‐damaged Wheat Flour Using Tea Waste Extracts, Journal of Food Processing and Preservation, July 2021, Wiley, DOI: 10.1111/jfpp.15728.
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