Abstract
The effects of roasted starch, protein and fat on the foaming characteristics of buku-buku cha were investigated. Starch roasted for 20 minutes resulted in a large amount of foam, with amylose differing in its foaming characteristics from amylopectin. Non-roasted protein created a relatively coarse and unstable foam, while protein roasted for 20 min resulted in a fine and stable foam. Fat hindered foaming, but roasting fat weakened this hindering effect. We consider that the fine and stable foam resulting from rice roasted for more than 20 min would be due to the transformation of amylopectin, protein and fat.
