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

J Sci Food Agric

Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Kraków, Poland.

Published: November 2024

AI Article Synopsis

  • The study investigates how the country of origin affects the sorption properties, glass transition temperature, and color of matcha green tea powders sold in Poland.
  • All matcha powders displayed similar water adsorption patterns, with stable moisture content found between 0.045 and 0.053 grams of water per gram of sample.
  • Matcha from Brazil was determined to be the most stable during storage, though the overall optimal storage conditions for matcha powders are not directly related to their country of origin, suggesting further research on environmental factors.

Article 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.

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Source
http://dx.doi.org/10.1002/jsfa.14030DOI Listing

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