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. ‎


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

Read the Original

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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