Abstract
The basic ingredients of milk caramel are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding matcha, which contains high homeostasis and biologically active ingredients, to compensate for the nutritional limitations of milk caramel. This study investigated the quality characteristics of milk caramel according to the amount of matcha added. Milk caramel samples CON (0%), M1 (0.4%), M2 (0.7%), M3 (1%), M4 (1.3%) were prepared by adding different amounts of matcha. Each sample was subjected to objective tests, sensory attribute difference, and consumer acceptance tests. The moisture content, pH value, sugar content, and color value of milk caramel added with matcha gradually decreased as the amount of matcha added. Hardness, adhesiveness, gumminess, and chewiness gradually increased as the amount of matcha added. On the other hand, springiness and cohesiveness gradually decreased. Attribute difference test showed that M4 was the highest in greenness, matcha odor, matcha flavor, and bitterness, but CON showed the highest value for brownness (p0.001), caramel odor, butter odor, sweet odor, caramel flavor, cooked milk flavor, butter flavor, and sweetness. There was no significant difference between the samples in glossiness, cooked milk odor, and cheesy odor. In texture, M4 was the highest in hardness, stickiness, tooth-tacking, adhesiveness, and chewiness. In the consumer acceptance test, M2, M3, and M4 were evaluated as proper mixing ratios as they had high values in terms of appearance, taste, and overall acceptance. The results of the study showed the possibility of developing a new milk caramel containing healthy matcha powder.
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