2025Journal articleFree to read
О. П. Чернега, Анна Игоревна Курыжко
KSTU News
The article discusses the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the physicochemical properties of bakery products, determining the mass fraction of green tea powder added to the recipe to impart the best organoleptic properties to the product, and analyzing the effect of Matcha tea on losses during heat treatment (baking). In the course of the study, recipes for Cinnabon buns with different contents of Matcha green tea were developed and a comparative analysis of the experimental samples organoleptic properties was carried out. The recommended recipe is 0.7 g of green tea powder per 100 g of product. For the Cinnabon buns produced according to this recipe, the following physical and chemical parameters were determined: the acidity of the finished bakery products with Matcha green tea was 2.7 degrees, and the humidity was 36.0%. Heat treatment losses (baking) were 11.8%. It was found that adding Matcha tea in the amount of 0.7 g per 100 g of product improved the taste characteristics and appearance of the products, and also increased the content of useful substances, such as antioxidants, dietary fiber, and vitamins. The content of dietary fiber increased in relation to the control (without Matcha tea) by 1.8 times and is 5.3 g; polyphenols – 74 times (74.0 mg); vitamin A (retinol equiv.) – 1.7 times (140.0 mcg); vitamin K – 35.0 (24.5 mcg); vitamin B1 – 1.9 times (0.19 mg), vitamin A (beta-carotene) – 10.2 times (0.47 mg).
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Observational (human)
Surveys, cohorts and consumer studies, with no intervention.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
О. П. Чернега, Анна Игоревна Курыжко. (2025). Use of «Matcha» green tea in the production of "Cinnabon" buns. KSTU News. https://doi.org/10.46845/1997-3071-2025-78-81-95
DOI: 10.46845/1997-3071-2025-78-81-95
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