Abstract:The modification of tea residue by extrusion was studied to improve its taste. The extrusion process was optimized using bulk density, soluble protein and soluble dietary fiber contents as indexes. The best conditions for extrusion process was extrusion temperature 145 ℃, feeding speed 27 r/min, screw speed 259 r/min, moisture content 14% and mass ratio of tea residue to cereal starch 1:9, Under those optimum conditions, the products showed the lower bulk density (i.e., larger dilatability) and better crispness than that without opimization. In addition, tea fragrance was well maintained and the contents of soluble dietary fiber and soluble protein increases by 10.11% and 15.56%, respectively.
