Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks

Abstract

The rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy products. This study examined the effect of Japanese tea addition (matcha, green tea, and hojicha at 0.3 % w·v -1 ) on the physical, chemical, and sensory properties of fermented almond and oat drinks. Almond filtrate was prepared by blending soaked almonds with water, while oat filtrate was made by dissolving oat powder in water. Both were sweetened with 20 % sugar, heated, cooled, and fermented with a mixed culture of Lactobacillus bulgaricus , Lactobacillus acidophilus , and Streptococcus thermophilus at 42 °C for 8 hours. Tea addition significantly affected pH, viscosity, and color ( p < 0.05). Hojicha led to the highest pH, while green tea increased viscosity in almond-based drinks. Lightness decreased in all tea treatments, especially with hojicha. Sensory evaluation ( p = 53) showed that tea- enhanced samples, particularly green tea and hojicha, significantly improved aroma, taste, and overall acceptance ( p < 0.05). Oat-based drinks consistently received higher scores in texture and overall liking. These findings support the potential of Japanese tea to enhance the quality and sensory appeal of non-dairy fermented beverages.

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