Effects of Storage Conditions on the Foaming Characteristics of <i>Matcha</i>

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  • 保存条件が抹茶の起泡性に及ぼす影響
  • ホゾン ジョウケン ガ マッチャ ノ キホウセイ ニ オヨボス エイキョウ

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The effects of storage temperature and time on the foaming characteristics of matcha were investigated. Matcha stored for a certain period of time resulted in producing a large amount of foam, and the preservation temperature influenced the amount of foam produced at an early stage of storage. The influence of storage time on its foaming characteristics was small when matcha was kept at 5°C. When stored at 30°C, however, the foaming characteristics were reduced after six months of storage, and after only two months when preserved at 45°C. The influence of temperature on the foaming characteristics was less in high-quality matcha than in medium-grade matcha.

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