比较不同产地抹茶粉的技术和物理特性。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-22 DOI:10.1002/jsfa.14030

Anna Stępień, Marta Liszka-Skoczylas, Gabriela Gwóźdź

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引用次数: 0

摘要

背景：吸附特性和玻璃化温度是决定食品（尤其是粉末状食品）保质期的重要属性，而颜色则是影响消费者接受度的关键因素。随着抹茶绿茶粉越来越受欢迎，本研究调查了波兰市场上的抹茶产品的原产国是否会影响其吸附特性、玻璃化温度和颜色：结果：所有抹茶粉在 25 °C时都呈现出西格玛水吸附等温线。与最大稳定性点相对应的单层水分含量范围为每克样品含 0.045 至 0.053 克水。无水抹茶粉的玻璃化转变温度介于 106.3 ℃ 和 139.0 ℃ 之间。根据吸附和玻璃化转变的结果，巴西的抹茶在储存期间应该是最稳定的。同一样品在温度高于 80 ℃ 时水溶性指数值最高，体积密度最低。颜色参数（L*、a*、b*、C*和 h）取决于抹茶粉的品种：结果表明，茶粉的最佳储存条件并不直接取决于原产国。因此，进一步的研究应侧重于分析气候或施肥的影响。© 2024 化学工业学会。

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

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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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.