2025Journal article

Characterisation of Matcha Tea Effects on Yoghurt Quality

Ernesta Trečiokienė, Jurgita Mikašauskaitė, Jolita Rupeikienė

Abstract

Fermented foods are increasingly integrated into daily diets due to their health benefits. Among these, yoghurt is widely consumed and often enhanced with bioactive plant-based ingredients. This study investigates the impact of matcha tea powder, a green tea derivative known for its rich antioxidant profile, on the rheological and technological properties of yoghurt during storage. The following objectives have been set: to assess the influence of matcha tea concentration on yoghurt viscosity over the storage period; to analyse changes in pH, dry matter content, and whey separation in relation to matcha concentration and storage duration; and to evaluate the effect of matcha tea addition on yoghurt colour parameters. Yoghurts were prepared with varying concentrations of matcha powder (0%, 0.2%, 0.5%, and 1%). Afterwards, they were analysed over 27 days for viscosity, pH, dry matter, whey separation, and colour parameters. Results indicate that higher matcha concentrations lead to reduced viscosity from 1,771.52 cP (control sampla) to 705.39 cP (1% matcha), increased dry matter (from 13.50% in the control sample to 14.16% in the 1% matcha), greater whey separation (from 41.65% in the control sample to 46.07% in yogurt with 1% matcha), and intensified colour characteristics. These findings suggest that matcha can serve as a functional additive in yoghurt, though its concentration should be optimised to maintain quality during storage.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Food products and applications Antioxidants and polyphenols

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

Keywords and subject terms

matcha tea yogurt functional food additives green tea powder rheological properties viscosity whey separation storage stability color parameters dry matter content pH change fermented dairy products

Cite this study

Ernesta Trečiokienė, Jurgita Mikašauskaitė, Jolita Rupeikienė. (2025). Characterisation of Matcha Tea Effects on Yoghurt Quality. https://doi.org/10.71467/ilk.2024.1.41

DOI: 10.71467/ilk.2024.1.41

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