Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract

- Fried noodle with green tea extract (GTE) exhibited lower lipid oxidation.
- Cooking loss of rice noodle was reduced by adding GTE + pea protein isolate (PPI).
- Textural property of rice noodle was improved by combined treatment of GTE and PPI.

The quality of rice-substituted fried noodles was improved by applying interaction between pea protein isolate (PPI) and green tea extract (GTE). Radical-scavenging activities of GTE were stably maintained when exposed to acidic pH, UV light, and fluorescent light, but decreased by approximately 65% when exposed to 80 °C for 168 h. The RVA profiles of noodle dough showed that peak viscosity and breakdown increased significantly but that setback and final viscosity remained unchanged with 20% rice flour replacement. PPI significantly decreased the viscosity parameters of rice-supplemented dough, and the addition of GTE recovered these values significantly. The cooking loss and viscoelasticity (Rmax) of cooked rice-supplemented noodles were fully restored by combined treatment of PPI and GTE. GTE decreased the peroxide value of fried noodles by 14% after storage at 63 °C for 16 days. Therefore, PPI + GTE treatment has great potential for use in fried noodles owing to the reinforced network and antioxidant activity.