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.
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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