The Global Matcha Research Library

Development of Matcha-Based Beverage Product Packaging Based on Consumer Needs Attributes using Quality Function Deployment Method

Abstract One of the products that is currently popular is matcha. Seeing the positive trend of matcha, PT Pagilaran production unit Samigaluh, Kulon Progo, Yogyakarta tries to produce matcha. The development of matcha certainly needs to be …

Pengembangan Energi Bar Fungsional sebagai Camilan Praktis: Studi Produk K-BARZ: Development of Functional Energy Bar as a Practical Snack: K-BARZ Product Study

Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…

Development of vitamin K analysis method using column switching high-performance liquid chromatography method and analysis results of various food items for vitamin K content

… meat, fish meat, snails, bivalves, sea urchins, seaweeds, vegetables, tea, soy products, milk products, and supplements. The results showed that chicken showed the highest content of MK-4 (15.35 ± 0.35 μg/100 g), matcha showed the highest …

Development of fermented beverage based on pistachio (Pistacia vera) extract: Effect of functional compounds on kefir growth and microbial metabolism

Development of matcha yogurt technology and its physiological-hygienic assessment

… 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 …

PROSPECTS FOR SPA DESSERTS AS FUNCTIONAL FOODS WITH COLLAGEN, MATCHA, AND NATURAL FLAVOR

… promising direction is the concept of SPA desserts-healthy gastronomic products that combine appealing taste, functional properties, and aesthetic pleasure.The article analyzes the potential for the development of SPA desserts as …

Product Development of Matcha Puff Pastry with Red Dates Filling

… acceptable on red dates. The purposes of this study are to develop a bakery product with nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red …

Justification of the use of green tea "Matcha" in the production of functional confectionery

The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the …

Development of a technology for a curd dessert with matcha and freeze-dried berries.

… had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability score. The results of the research confirmed that the dessert is of …

The use of matcha green tea in the development of a cupcake recipe

… possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids and other useful substances and finds …

DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)

Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için maça yeşil…

Advances in research on development of matcha products

… edible values. Matcha was summarized in the status quo of studies on related products and the advances in research on its use in cereal and oil products,beverage products, meat products and other ones. The development tendency of …

Development of a plant-based beverage with anxiolytic-like effects evaluated in zebrafish (Danio rerio) model

… and anxiolytics. On the other hand, many studies indicate that some foods and medicinal plants can be used as an alternative to improve neurological and cognitive properties, alleviating the effects of stress and promoting a …

PENGEMBANGAN KULIT PANGSIT MENJADI PANGSIT ROLL LUMER BERBAGAI VARIAN RASA BY SUJAJEMI

Pangsit roll lumer is an innovative food product that transforms traditional dumpling wrappers into a modern snack with flavor varieties applied on the outside, such as chocolate, matcha, and tiramisu. This study aims to analyze the …

The impact of geographical indications on the power relations between producers and agri-food corporations

… agriculture and rural communities, the support of traditional practices and food cultures and an increase in exports of local traditional agri-food products. They are also likely to affect power relations among stakeholders in GI food …

Penerapan Metode Quality Function Deployment dalam Pengembangan Produk Minuman “Matcha Boy”

… consumer needs and the technical characteristics of the “Matcha Boy” beverage product, playing a crucial role in translating the voice of the customer (VoC) into measurable decision-making within the product development process. By …

Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.

… heat-labile nutrients. These findings enable targeted functional beverage development through precise temperature control and synergistic ingredient blending.

ANALISIS PENGEMBANGAN PRODUK PUDDING BALLS UNTUK MENINGKATKAN DAYA TARIK KONSUMEN

Along with the development of modern times, food no longer serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing …

Pengembangan Produk Gethuk Dessert Box Berbasis Inovasi Cita Rasa sebagai Strategi Penetrasi Pasar Kuliner Kekinian

Gethuk adalah makanan tradisional khas Jawa Tengah yang dimana gethuk merupakan makanan pokok orang zaman dahulu. Makanan ini terbuat dari bahan dasar singkong sehingga dapat mengenyangkan dan sangat disukai oleh orang tua, namun pada saat…

Matcha Green Tea Powder as a Functional Ingredient: International Practices and Opportunities for Ukraine

РОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ

Pengembangan Produk Minuman Matchaboy Melalui Varian Ukuran, Rasa Dan Harga Dengan Pendekatan Quality Function Deployment (QFD)

Persaingan dalam industri minuman siap saji semakin meningkat seiring dengan perubahan preferensi konsumen terhadap variasi rasa, ukuran, dan harga produk. Kondisi ini menuntut pelaku usaha, termasuk Matchaboy, untuk mengembangkan strategi…

STRATEGI INOVASI PRODUK DAN DIGITAL MARKETING UNTUK MENINGKATKAN PENJUALAN PADA PRODUK UMKM BITESCAPE-LLONI

… of the creative industry, and contribute significantly to Gross Domestic Product (GDP). However, in the era of digitalization and increasingly fierce market competition, MSMEs are required to innovate to remain relevant and …

การพฒนาผลตภณฑจากกญชง: ภมทศนวฒนธรรมของชาตพนธมง อำเภอพบพระ จงหวดตาก

This research is a descriptive study. The purpose of this study was to survey the sweetened beverages consumption behaviours and to define related factors with the sweetened beverages consumption behaviours as well as to find the sweetness…

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

… this novel herbal chocolate, building upon prior work in pediatric chocolate development and herbal chocolate preparation. Sensory evaluation, physicochemical analysis, and assessment of its antioxidant capacity and multivitamin content …

Bahulu kingyo / Anis Aleeya Batrisya Zuhaizar

Bahulu Panas is a traditional bahulu store located in Tikam Batu, Kedah, owned by Muhammad llhamy bin Kamal, situated at Lot 1139, Kampung Batu, Tikam Batu, 08600, Sungai Petani, Kedah. Rooted in family tradition, Bahulu Panas has long…