2025Journal articleFree to read
I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
The article presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the quality of the final product. The relevance of the work is driven by the growing demand for products with enhanced biological value and antioxidant activity, as well as the increasing trend toward incorporating natural sources of polyphenols into the dairy industry. Matcha, as a finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and natural antioxidants, is considered a promising component for the development of functional fermented products. The study examines the influence of different matcha dosages on the fermentation process, titratable acidity, pH, water-holding capacity of the protein gel, consistency, and organoleptic characteristics of yogurt. It is shown that incorporating matcha powder at high concentrations may alter the activity of starter cultures, affecting the rate of acid accumulation and the structural properties of the gel. The optimal amount of matcha was found to improve texture, increase viscosity, and enhance gel stability without causing graininess or excessive bitterness, while preserving the harmonious flavor and color of the product. Special attention is given to the antioxidant activity of the samples and the content of biologically active compounds, which significantly increases in the presence of matcha. The findings indicate that the addition of the powder contributes to the elevation of total polyphenol activity and the potential functional value of the yogurt, which may be advantageous for positioning the product within the market of functional foods. Within the…
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
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).
I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev. (2025). Development of matcha yogurt technology and its physiological-hygienic assessment. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. https://doi.org/10.32718/nvlvet-f10410
DOI: 10.32718/nvlvet-f10410
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×