2024Journal article

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

Wang Y, Zou C, Yin J

Journal of visualized experiments : JoVE

Abstract

Matcha, as a healthy food additive, has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several challenges that must be addressed in the quality of matcha-incorporated foods, with the most significant being the prevention of matcha discoloration. In this study, we introduce a novel approach involving the incorporation of matcha with whey protein (0.08 g/mL) and carboxymethyl chitosan (0.04 g/mL), accompanied by microwave treatment at 700 W for 60 s of wheat flour to produce color-stable matcha fresh noodles. All steps involved in the production process of matcha fresh noodles are presented in the article, including matcha embedding treatment, microwave treatment of wheat flour, kneading the dough, leaving to prove, dividing the dough, rolling out the dough and slicing the sheets by noodle press. The findings revealed a 72.13% reduction in discoloration of fresh matcha noodles following embedding and microwave treatment, compared to untreated fresh matcha noodles. Moreover, the combined process did not have any detrimental impact on the sensory attributes of matcha noodles, including their aroma and taste. Therefore, the novel method proposed in this study holds significant potential for enhancing the color stability of fresh matcha noodles during preparation.

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

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Aroma, flavor and sensory Food products and applications

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

Keywords and subject terms

matcha fresh noodles color stability discoloration prevention embedding method microwave treatment wheat flour whey protein carboxymethyl chitosan sensory properties functional food additives Microwaves Food Handling Color Flour Whey Proteins Food Additives Triticum Chitosan

Cite this study

Wang Y, Zou C, Yin J. (2024). Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment. Journal of visualized experiments : JoVE. https://doi.org/10.3791/67074

DOI: 10.3791/67074 · PubMed ID: 39141539

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