2026Journal articleFree to read
Sylvestre Dossa, Alexandru Baltatu, C. Dragomir, Daniela Stoin
Journal of Agroalimentary Process and Technologies.
In recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were prepared with 0% (OC), 5% (OCM1), and 10% (OCM2) matcha substitution. The cookies were evaluated for nutritional composition, phenolic compounds, and sensory properties. In addition, the flour composed of 90% oats and 10% matcha powder (FCOM2) was analyzed rheologically. The results showed that FCOM2 exhibited water absorption and mixing parameters suitable for cookie production according to the Chopin Mixolab. Matcha enrichment significantly increased protein and mineral contents, while lipid and carbohydrate levels decreased. Total polyphenol content increased with matcha concentration, reaching 1287.50 mg GAE/kg in OCM2. Sensory evaluation indicated that cookies containing 10% matcha powder were the most preferred due to their taste, color, and appearance. These gluten-free cookies are suitable for individuals with celiac disease.
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).
Sylvestre Dossa, Alexandru Baltatu, C. Dragomir, Daniela Stoin. (2026). Gluten-free Oatmeal Cookie Enriched with Cranberries (Vaccinium macrocarpon) and Matcha Powder (Camellia sinensis). Journal of Agroalimentary Process and Technologies.. https://doi.org/10.59463/japt2026.1.5
DOI: 10.59463/japt2026.1.5
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