AI Article Synopsis
- - Adding matcha to rice cakes lowered their crystallinity and improved flavor while boosting their phenolic content and antioxidant properties.
- - The rice cakes made from glutinous rice had the least starch digestibility, and matcha reduced starch digestion, leading to a lower expected glycemic index and increased resistant starch.
- - The study suggests that an optimal matcha rice cake recipe includes 1.6% matcha and 82% water, steamed for 39 minutes, indicating that matcha enhances both taste and nutritional benefits.
Article 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 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.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10070511 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2023.100657 | DOI Listing |
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