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Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production

Ngoc Doan Trang Nguyen1,2orcid tiny, Thi Thuy Huong Phan1,2orcid tiny, Thi Thu Tra Tran1,2orcid tiny, Nu Minh Nguyet Ton1,2orcid tiny, Dinh Le Tam Vo1,2orcid tiny and Van Viet Man Le1,2*orcid tiny

1Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam

2Vietnam National University, Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

Article history:

Received: 21 August 2021

Accepted: 11 May 2022

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antioxidant activity; cookie preparation; dietary fibre; enzymatic treatment; spent green tea leaves


Research background. By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe.

Experimental approach. The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 20 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40 % in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed.

Results and conclusionsThe appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5 % compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20 % untreated or treated spent tea leaves were overall accepted by the panel.

Novelty and scientific contribution. For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.

*Corresponding author: +84838646251

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