Name: Video: Production of Matcha-Embedded Suspension and Microwave Treated Wheat Flour for Color-Stable Matcha Fresh Noodles Preparation
Uploaded: 2024-07-26T14:50:00
Description: 107 Views. Production of Matcha-Embedded Suspension and Microwave Treated Wheat Flour for Color-Stable Matcha Fresh Noodles Preparation

production of matcha-embedded suspension and microwave treated wheat flour for color-stable matcha fresh noodles preparation

Advancements in Production of Color-Stable Matcha Fresh Noodles

Noodles are a staple of traditional grain-based cuisine in China, with approximately 40% of the wheat production in Asian countries being utilized for noodle processing1. Nevertheless, the basic nutritional component of wheat flour is insufficient to satisfy the increasing nutritional needs of consumers. Therefore, several investigators have opted to replace a portion of the wheat flour in noodles with alternative natural ingredients, such as oat bran2, milk protein3, sweet potato4, and citrus maxima5, in order to enhance the nutritional and functional qualities of the noodles. Matcha is an abundant bioactive compound possessing antioxidant and anti-inflammatory properties, which have the potential to mitigate the risk of cardiovascular disease and prevent chronic illnesses6. Consequently, there has been a burgeoning interest in investigating the integration of matcha into traditional culinary fare, including Chinese steamed bread, rice cake, and particularly fresh noodles.
However, fresh noodles are prone to time-dependent darkening, leading to unfavorable changes in the visual appearance of the product, which poses a significant challenge to the storage of fresh noodles7. It is widely agreed that the discoloration observed during the storage of fresh noodles is mainly caused by the presence of polyphenol oxidase (PPO)7,8. Additionally, it was indicated that the soluble protein fraction is involved in the process of non-polyphenol oxidase (non-PPO) darkening9. Extensive efforts have been devoted in recent years to mitigate the darkening of PPO during storage. Previous studies have suggested that acid inhibitors and heat treatment applied to raw noodles could effectively achieve this objective by denaturing proteins and consequently inhibiting enzyme activity10,11. Chlorophyll is susceptible to changes in pH, temperature, and heat, and the vibrant green hue of green tea noodles is primarily attributed to chlorophyll10. It is evident that there are limitations in effectively controlling the color of green tea noodles through the direct addition of acid inhibitors and heat treatment.
In addition to the thermal processing of wheat flour, the preservation of chlorophyll in matcha noodles is a critical factor to consider. Several methods have been proposed to prolong the storage time of chlorophyll and preserve its pigment, including the use of alkalinizing agents, copper complexations, and low-temperature storage12. Unfortunately, the majority of processes necessitate a pH level close to nature in order to reduce the occurrence of unfavorable chemical reactions. The stability concern may be potentially mitigated by the copper complex of chlorophyll derivatives, which exhibit a green color reminiscent of natural chlorophyll. However, individuals exhibit a preference for natural chlorophyll over artificial colors. Microencapsulation techniques have emerged as a viable solution to the challenge of improving bioactive compounds&#39; stability by providing barriers against environmental conditions such as oxygen, pH, ionic strength, and temperature13,14,15. Until now, tea extract, catechins, and chlorophyll have been continuously studied for their stability and controlled release properties when embedded in different wall materials14. However, the incorporation of microcapsules into noodles has not yet been proposed15.
In this study, we described a method that embeds matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles. The addition of microencapsulated bioactive compounds to food facilitates the creation of novel functional food products while preserving the inherent qualitative attributes. We present the results obtained using this processing protocol to investigate alterations in color values of matcha noodles following storage. The specific objective of the study was to determine the optimal approach for preparing matcha noodles that demonstrate both exceptional color and flavor.

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules 

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

Production of Matcha-Embedded Suspension and Microwave Treated Wheat Flour for Color-Stable Matcha Fresh Noodles Preparation

production-matcha-embedded-suspension-microwave-treated-wheat-flour

Research

JoVE Journal

Chemistry

107 Views. Production of Matcha-Embedded Suspension and Microwave Treated Wheat Flour for Color-Stable Matcha Fresh Noodles Preparation

Video: Production of Matcha-Embedded Suspension and Microwave Treated Wheat Flour for Color-Stable Matcha Fresh Noodles Preparation

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&#160;g/mL) and carboxymethyl chitosan (0.04&#160;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.

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.