Foaming Property and Foam Diameter of Matcha Varies with Particle Size

Abstract

Foam produced using matcha is of great interest because it comprises gas and liquid forms, as well as a solid form. We investigated the foaming properties and foam stability of foam produced from matcha and measured the median diameter of the foam in terms of particle size. The results show that the foaming property is derived from conjoining of the matcha soluble ingredients and the matcha fine particles. Foam stability did not appear to be affected by differences in particle size or matcha concentration. However, the soluble ingredients did contribute to foam stability. The median diameter of foam did not change with the milling method or particle size of the matcha. Thus, the matcha particles localized along the foam membrane.

Karakteristik Fisik Tepung Teh Hijau Yang Diproses Menggunakan Mesin Disc Mill Dan Stone Mill

“…Semakin halus tepung yang dihasilkan akan menurunkan sifat hidrasi seperti WHC (Ramachandraiah dan Chin, 2016) hal ini diperkuat oleh Zhang et al (2012) yang menyatakan bahwa nilai WHC dan SC berkorelasi positif dengan ukuran partikel. Selain itu nilai solubilitas tepung teh hijau akan berpengaruh terhadap kestabilan buih (foam) dari tepung teh hijau dikarenakan adanya interaksi gabungan unsur terlarut dari tepung teh hijau (Sawamura et al, 2012).…”

Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone

“…There are reported studies on green tea powder related to milling methods, particle characteristics (Haraguchi et al, 2003;Sawamura et al, 2009;Sawamurai et al, 2010), and foaming properties (Maeda et al, 1999;Sawamura et al, 2012). Catechin contents were also studied in green tea powder (Weiss and Anderton, 2003;Li et al, 2011).…”