Study on Application of Matzhu（Bamboo-Leaf Superfine Powder） in Food Industry

doi:10.3969/j.issn.1673-1689.2019.08.009

Home > Archive>Volume 38, Issue 8, 2019 >60-70. DOI:10.3969/j.issn.1673-1689.2019.08.009

Study on Application of Matzhu（Bamboo-Leaf Superfine Powder） in Food Industry
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                        10.3969/j.issn.1673-1689.2019.08.009
                    
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Matzhuis a novel superfine powder made from special bamboo leaf，which is of emerald green color and exquisite texture. In this paper，Matzhu was applicated in three kinds of food processing，i.e cake，yogurt and nougat. The appropriate amount of added level of Matzhu in cake is about 4 %（w/w，according to flour weight），in yogurt is 1 %（w/w，according to yogurt weight），and in nougat is 5 %（w/w，according to cotton candy weight） based on sensory evaluation and preference test. Taking Matcha（superfine powder of green tea） as a reference and under the same addition level 4 %，the sensory quality and structure of Matzhu cake was better than Matcha cake. At the same time，both cakes extended the shelf life. Through the sensory evaluation，rheological properties test，whey precipitation rate test and water-holding capacity evaluation，it was revealed that Matzhu yogurt had more stable product performance，and it's acceptance is 41.7 % higher than that of Matcha yogurt. The results of Matzhu and Matcha's application research in nougat showed that both nougats had uniform texture and pleasant flavor，however，Matzhu nougat was of better green and bright color. The results of this study showed that using Matzhu and Matcha in above three food samples can bring the concept of green health to product. Meanwhile，the processing adaptability of Matzhu can be comparable to Matcha and the former it has more advantages in emerald green color and faint scent of final products. Matzhu could be a natural，green food functional ingredient or dietary supplement.

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FU Shiyao, CHEN Liang, ZHANG Yanwen, ZHANG Ying. Study on Application of Matzhu（Bamboo-Leaf Superfine Powder） in Food Industry[J]. Journal of Food Science and Biotechnology,2019,38(8):60-70.

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Online: March 27,2020
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