2025Journal articleFree to read
Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, Eman I. Saafan
Journal of Food and Dairy Sciences
This study was conducted to study the effect of adding matcha powder on the chemical and sensory properties of prepared pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that matcha powder contained 3.66% moisture, 39.81% protein and 47.97% carbohydrates. It also had a high content of bioactive compounds namely phenols and flavonoids being 23.83% and 33.8% respectively. Matcha also have the ability to inhibit cancer cells which tested in both of liver and breast cells infected . Results showed that matcha had a strong effect on infected breast cells at a rate of 12.93±0.9 and a moderate effect on infected liver cells at a rate of 31.78±1.8. Results of sensory evaluation of matcha pudding showed that the samples which prepared by adding 3% matcha to pudding have a high values in taste, smell and overall acceptability. Results of chemical analyses also showed that the prepared pudding samples with added 5% matcha contained a high content of protein 19.06% and carbohydrates 11.32%. So this study recommended that adding of matcha at the concentration of 3% and 5% to food products could increase the nutritional value and sensory quality of product. These results are satisfactory for a natural product such as matcha. Therefore, the study recommended adding matcha to food products, especially pudding, to increase their nutritional value and improve sensory characteristics. It is also considered one of the natural means to inhibit cancer cells or reduce the incidence of cancer.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Sensory / consumer
Taste, aroma, color and how people perceive matcha.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, Eman I. Saafan. (2025). Effect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding. Journal of Food and Dairy Sciences. https://doi.org/10.21608/jfds.2025.410817.1208
DOI: 10.21608/jfds.2025.410817.1208
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