2026Thesis or dissertationFree to read

Development of a technology for a curd dessert with matcha and freeze-dried berries.

Čekauskaitė, Gerda,

Institutional Repository of Klaipeda State University of Applied Sciences

Abstract

Experimental trials with different freeze-dried berries showed that freeze-dried raspberries had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability score. The results of the research confirmed that the dessert is of good quality, safe for consumption, and complies with food safety requirements. Economic analysis revealed that the product may be profitable for the company: the production cost of one dessert is EUR 4.35, and the established selling price ensures profitable production. It was calculated that at least 55 units must be sold to cover all production costs.

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

Aroma, flavor and sensory Food products and applications Processing, milling and quality Market, culture and sustainability

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha sensory acceptability aroma food safety production cost analysis profitability

Cite this study

Čekauskaitė, Gerda,. (2026). Development of a technology for a curd dessert with matcha and freeze-dried berries. Institutional Repository of Klaipeda State University of Applied Sciences.

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