Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment
July 26th, 2024
The protocol describes a method for embedding matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles.
My research manifest on the flavor interaction of tea flavoring and food, as well as the research and development of tea food. The idea of adding matcha macrocapsules to noodles was first suggest to prevent discoloration. Furthermore, using a microwave under embedding treatment preserves the texture or taste of matcha noodles.
The main advantage of this technique is such allowed us to afford the use, a clean ionizing agent, and cup complexes while still keeping the natural qualities of the fresh matcha noodles, and it also helps preserve by active stop sticking in matter. To begin, add four grams of carboxymethyl chitosan to 100 milliliters of distilled water and dissolve at 60 degrees Celsius on a heating magnetic stirrer. Dissolve four grams of whey protein in 50 milliliters of distilled water to prepare a 0.08 grams per milliliter of whey protein stock solution.
After the solutions cool, store them in a freezer overnight to fully saturate the polymer molecule. Add eight grams of matcha followed by four grams of sodium chloride and 50 milliliters of sterile boiled water to a beaker. Stir the solution with a glass rod to prepare the slurry.
Mix matcha slurry with 50 milliliters of carboxymethyl chitosan solution and blend with a magnetic stirring apparatus at 300 revolutions per minute at room temperature. Drip 25 milliliters of whey protein into the mixture and stir at 300 revolutions per minute for 30 minutes to create an embedded suspension. Dispense 300 grams of wheat flour into a round plastic container.
Cover the container with a plastic wrap and place it in the microwave oven at 700 watts for 60 seconds. Afterward, keep the container with flour outside until it feels cool. To begin, prepare the matcha-embedded suspension.
Slowly pour 125 milliliters of the matcha-embedded suspension and 15 milliliters of water into 300 grams of microwave-treated wheat flour. Gently pull the flour into the center bit by bit until the embedded suspension is incorporated. In addition, prepare the control noodles and the matcha noodles, or M-noodles, with the non-microwave-treated wheat flour.
Knead the noodle dough with a dough mixer for seven minutes. Then, return the ball of dough to its mixing bowl and cover it with a damp tea towel before resting. Divide the dough into four equal pieces, then rewrap three and set aside.
Lightly flour the unwrapped piece, lifting it occasionally to ensure that it does not stick. Adjust the roller spacing of the dough press to 3.5 millimeters and place the dough on a dough press to sheet and then compound. Press the dough sheet repeatedly until it reaches a smooth and pliable consistency.
To thin out the sheet, adjust the press roller spacing to two millimeters and then one millimeter. Cover the dough loosely with cling film. Slit the noodle strands into 22 centimeters long, one millimeter thick, and three millimeters wide samples.
Dust about 3.75 grams semolina to prevent the noodles from sticking together. Place 30 grams of noodles in 600 milliliters of boiling water and cook for five minutes. Immerse cooked noodles in cold water immediately before testing.
For color measurement, cut the cooked as well as fresh samples into pieces of about 10 centimeters and place them under the instrumental aperture of the colorimeter. Press the instrumental button to measure the color of the fresh noodles. The total color variance value for matcha-embedded, or ME-noodles, was significantly lower compared to M-noodles, suggesting superior color stability in ME-noodles.
Further analysis of the cooked samples revealed that the ME-noodles exhibited significantly higher values in texture parameters, such as hardness, springiness, and chewiness, compared to both the M-noodles and the control. However, no significant differences were found in adhesiveness among all three samples.
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.
Frequently Asked Questions
Executive Industry Relevance
Color stability in functional food ingredients is a critical quality attribute for R&D teams developing health-oriented products. The embedding of matcha with whey protein and carboxymethyl chitosan, combined with microwave treatment, addresses a key challenge in maintaining product appeal and consistency. This workflow supports robust formulation strategies for food and nutraceutical portfolios targeting consumer acceptance and shelf-life extension.
Strategic Applications in Biopharma R&D
Early Discovery & Target Validation
- Enables systematic evaluation of ingredient interactions affecting color and texture stability.
- Supports mechanistic de-risking by isolating the impact of embedding and microwave steps on matcha integrity.
- Facilitates predictive confidence in formulation outcomes for new product development.
Screening & Assay Development
- Provides a reproducible protocol for preparing color-stable food matrices for downstream sensory and analytical assays.
- Standardizes ingredient incorporation and processing conditions to ensure batch-to-batch consistency.
- Generates quantitative colorimetric and texture data for objective screening of formulation variants.
Translational & Preclinical Research
- Aligns with translational goals by preserving sensory attributes critical for consumer acceptance studies.
- Enables continuity from laboratory-scale discovery to pilot-scale validation of functional food products.
- Supports risk-adjusted advancement of ingredient technologies into broader food and nutraceutical pipelines.
Pipeline & Workflow Integration
This method integrates into the formulation and analytical validation stages of functional food R&D, bridging early discovery with product development and sensory evaluation.
- Discovery Biology: Clarifies the mechanistic basis for color and texture preservation in complex food matrices.
- Screening: Delivers standardized, quantitative outputs for comparing ingredient and process variables.
- Analytics: Employs instrumental colorimetry and texture analysis to support data-driven decisions.
- Translational Research: Maintains product-relevant attributes for downstream consumer and stability testing.
- Enterprise Reuse: Establishes a reusable protocol adaptable to other plant-based or functional ingredient systems.
Operational & Enterprise Impact
- Scientific Value: Increases predictive confidence in ingredient performance and product quality.
- Operational Value: Enhances reproducibility and scalability of formulation workflows.
- Strategic Value: Reduces risk of late-stage product failure due to sensory or stability issues.
- Portfolio Impact: Supports risk-adjusted prioritization of novel ingredient technologies for commercialization.
Implementation Considerations
- Requires expertise in food chemistry and analytical instrumentation for color and texture measurement.
- Needs access to microwave processing and standardized mixing equipment.
- Demands cross-team alignment on ingredient sourcing and process parameters.
- May require adaptation for different flour types or functional additives.
- Potential limitations include ingredient compatibility and process scalability for industrial production.
Biopharma FAQs
Chapters in this video
0:00
Introduction
0:58
Production of Matcha‐Embedded Suspension and Microwave Treated Wheat Flour for Color‐Stable Matcha Fresh Noodles Preparation
2:30
Producing Matcha Noodles with Enhanced Color Stability Using Matcha‐Embedded Suspension and Microwave Treated Wheat Flour
