2025Journal article

Comparison of technological and physical properties of matcha powders of different geographical origins.

Stępień A, Liszka-Skoczylas M, Gwóźdź G

Journal of the science of food and agriculture

Abstract

Background: The sorption characteristics and glass transition temperature are important attributes that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the popularity of matcha green tea powder is increasing, this study investigated whether the country of origin of examples of matcha products available on the Polish market influenced the sorption properties, glass transition temperature, and color. Results: All matcha powders exhibited sigmoidal water adsorption isotherms at 25 °C. The monolayer moisture content corresponding to the point of maximum stability ranged from 0.045 to 0.053 g water per g of sample. The glass transition temperature of anhydrous matcha powders varied between 106.3 and 139.0 °C. Based on the sorption and glass transition results, the matcha from Brazil should be the most stable during storage. The same sample showed the highest water solubility index values at temperatures above 80 °C and the lowest bulk density. The color parameters (L*, a*, b*, C*, and h) depended on the matcha powder variant. Conclusion: The results indicate that the optimal storage conditions for tea powders do not depend directly on the country of origin. Further research should therefore focus on analyzing the impact of climate or fertilization. © 2024 Society of Chemical Industry.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Cultivation and shading Market, culture and sustainability

Matcha is a main subject here (named in the title).

Cite this study

Stępień A, Liszka-Skoczylas M, Gwóźdź G. (2025). Comparison of technological and physical properties of matcha powders of different geographical origins. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.14030

DOI: 10.1002/jsfa.14030 · PubMed ID: 39574219 · Cited by 1 (OpenAlex)

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