Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Overview

This study presents a method for embedding matcha with whey protein and carboxymethyl chitosan, followed by microwave treatment of wheat flour to create color-stable matcha fresh noodles. The technique aims to enhance the preservation of matcha's natural qualities while preventing discoloration.

Key Study Components

Area of Science

• Food Science
• Food Technology
• Neuroscience Applications in Food

Background

• Research on flavor interaction of tea and food.
• Development of tea-infused food products.
• Importance of maintaining the quality of matcha in culinary applications.
• Use of macrocapsules to prevent discoloration in food products.

Purpose of Study

• To develop a method for creating stable matcha noodles.
• To preserve the texture and taste of matcha during processing.
• To utilize clean ionizing agents in food preparation.

Methods Used

• Dissolving carboxymethyl chitosan in distilled water at 60 degrees Celsius.
• Preparing a whey protein stock solution for embedding.
• Microwave treatment of wheat flour for noodle production.
• Combining ingredients to maintain the natural qualities of matcha.

Main Results

• Successful embedding of matcha with whey protein and chitosan.
• Color stability achieved in matcha noodles.
• Preservation of texture and taste through microwave treatment.
• Reduction of sticking in the final noodle product.

Conclusions

• The method effectively maintains the quality of matcha in noodles.
• Embedding techniques can enhance food product stability.
• Further research may explore additional applications of this method.

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