The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang)

ABSTRACT

In the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was adopted to optimise processing of low-acrylamide tea nang through a multi-index integrated evaluation method (MIEM) and a single-index balanced evaluation method (SBEM). Tea nang acrylamide content, polyphenol content and flavour quality were analysed by HPLC, colorimetry and sensory evaluation, respectively. A 180°C baking temperature, 7% matcha tea powder (MTP) content and 11 min of baking time were optimum. From the 11 kinds of tea from four categories, tea nang with 7% Biluochun tea powder exhibited the best comprehensive quality: decreased acrylamide, increased polyphenols, and the highest sensory scores (11.55 μg/kg, 6.1 mg/g and 92, respectively). This tea nang exhibited flavour senses of harmony, a strong tea flavour, and slight sweetness in back.

Graphical abstract

KEYWORDS:

• Nang
• superfine tea powder
• acrylamide

Acknowledgments

This study was supported by the National Agricultural Product Quality and Safety Risk Assessment Project of China (GJFP2019038), and the President’s Fund Youth Project of Tarim University (TDZKQN201604). The authors greatly thank colleagues of Xinjiang Product and Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South of Tarim University for offering many conveniences. Our deepest gratitude goes to the editor and anonymous reviewers for their careful work and thoughtful suggestions that have helped improve this paper substantially.

Declaration of Interest

The authors declared that there is no conflict of interest.

Additional information

Funding

This work was supported by the the National Agricultural Product Quality and Safety Risk Assessment Project of China [GJFP2019038]; the President’s Fund Youth Project of Tarim University [TDZKQN201604]?The financial science and technology projects of the XPCC [2020DA003].