2017Thesis or dissertation
Benjapor Phongnarisorn
White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York)
Matcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the effect of its consumption on postprandial blood glucose, triglyceride, and satiety responses. In the first instance, the phytochemical composition of the MGTP was determined and compared to green tea extract powder (GTEP), another popular product, which is prepared by solvent extraction. HPLC analysis revealed that MGTP had higher total catechin content and lower caffeine content than GTEP. MGTP was incorporated into shortbread biscuits at 2, 4, 6 g per 100 g of flour. The effect of baking, storage, and the addition of sodium bicarbonate on the catechin stability was evaluated. Percentage of total catechin remaining in biscuits ranged from 81-89% when compared to catechin content in dough. Epimerization of epigallocatechin gallate (EGCG) to gallocatechin gallate (GCG) occurred during baking. Moreover, over one month storage, epigallocatechin (EGC) loss (30-50% loss) was significant and contributed to the significant loss of total catechins. Next, the sensory evaluation of shortbread biscuits formulated with three levels of MGTP (2, 4, 6 g per 100 g of flour) and three levels of sugar (25, 30, 35 g per 100 g of flour) was conducted through acceptability test with a 9-hedonic point scale. The biscuits that contained 2 g of MGTP and 25 g of sugar per 100 g of flour showed the highest acceptability, whereas the biscuit that contained 6 g of MGTP and 25 g of sugar per 100 g of flour received the lowest acceptability. The result indicated that consumers preferred the biscuits with low content of MGTP. Finally, a pilot…
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Clinical trial (non-randomized)
Human intervention study without random assignment.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Benjapor Phongnarisorn. (2017). Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response. White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York).
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