2023Journal articleFree to read
Sagolsem Surlata Devi, Pruthvi Raj S, Shweatha HE
Journal of Sports Science and Nutrition
Background: Excessive amount of prolonged high-intensity exercise is characterised by an increase in pro-inflammatory markers resulting in decreased sports performance and recovery period. Dietary intervention like inclusion of antioxidant/anti-inflammatory foods is used in combating inflammation. Guava fruit and matcha tea are rich in in vitamin C, polyphenols and catechins which are potential candidates that can be explored for their anti-inflammatory properties. Objective: The objective was to develop an organoleptically acceptable bread spread using Psidium guajava (Guava) and Camellia sinensis (matcha). Sensory and proximate analysis of the most acceptable variant was evaluated. Further quantification of the anti-inflammatory components i.e., ascorbic acid, polyphenols, catechin and potassium levels of the most acceptable variant was carried out using standard protocols. Materials & Methods: 3 variants of bread spread were developed using guava as a base with varying concentrations of matcha. A descriptive sensory score card was used to conduct sensory evaluation of the spread. AOAC methods were followed for proximate and potassium estimation. Folin-Ciocalteau (F-C) method was used for antioxidant estimation and HPLC protocols were followed for the estimation of vitamin C and catechin. Result: Three spreads were developed, GMS, GMS1 and GMS2, with GMS serving as control with only Guava and GMS1 and GMS2 with matcha tea powder in varying amounts. 30 semi-trained sensory panel members conducted sensory analysis of the spreads. The Guava spread variant 2 i.e., (GMS1) with 10g of guava and 0.3g of matcha was the most acceptable with an overall acceptability score of 8.2±0.72. The energy, moisture, carbohydrates, protein, fat and dietary fibre content of GMS1 /100g was…
Abstract shortened. Read the full abstract at the source.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Chemical / analytical
Measuring what is in matcha, or how to detect it.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Sagolsem Surlata Devi, Pruthvi Raj S, Shweatha HE. (2023). Guava spread (Psidium guajava) and Matcha (Camellia sinensis) spread: A potential anti-inflammatory product. Journal of Sports Science and Nutrition. https://doi.org/10.33545/27077012.2023.v4.i1a.146
DOI: 10.33545/27077012.2023.v4.i1a.146
Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×Objective: Gut microbiota plays a key role in metabolism and health in diabetes patients with gastrointestinal microbiota dysbiosis. Thus, regulating the ecological balance of gut microbiota may provide a pathway toward improvement for…
Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×Matcha green tea (MGT) is a natural product that is currently used as a dietary supplement and may have significant anti-cancer properties. However, the molecular mechanism(s) underpinning its potential health benefits remain largely…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsCancerCited 66×