2024Journal articleFree to read
E Lie, Reggie Surya
IOP Conference Series Earth and Environmental Science
Abstract Obesity is a major non-communicable disease that has a strong correlation to other chronic diseases such as hypertension therefore the requirement of functional foods elevates throughout the year. Matcha is known for its anti-obesity properties due to its catechin content. Soymilk is also known for its bioactive compounds for health. This research’s aim is to understand the effect between matcha concentration towards inhibition ability of digestive enzymes. Sensory evaluation is carried out with home-use-test. Results show that matcha is a strong inhibitor of lipase and a weak inhibitor of amylase which may be due to the presence of tea polyphenols. Addition of 2.4% and 1.2% matcha shows 79.176% and 45.702% lipase inhibition respectively. In contrast, trypsin and pancreatin activity is enhanced. Whereas results show no inhibition of α-amylase activity. Sample 1.2% matcha shows protease inhibition and α- amylase inhibition value -15.670% and 3.216%. The addition of 1.2% matcha is likable amongst all which makes it the best formulation for functionality and acceptance.
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Study type
In vitro / cell study
Lab experiments on cells or isolated systems.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
E Lie, Reggie Surya. (2024). Effects of matcha supplementation on in vitro digestibility and sensory acceptance of soy milk. IOP Conference Series Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1352/1/012085
DOI: 10.1088/1755-1315/1352/1/012085 · Cited by 1 (OpenAlex)
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