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KMID : 0380620180500010092
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.92 ~ p.97
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Antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk
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Kim Young-Min
Han Young-Sil
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Abstract
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The antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk were evaluated. Matcha spreads containing coconut milk was prepared with different amounts (0, 4, 8, 12, and 16 g) of Matcha, and indicated as S1, S2, S3, S4 and S5, respectively. The moisture content, viscosity, color, pH and sugar content were influenced by the concentration of Matcha. Total phenolic content and total flavonoid content of Matcha were found to be 226 mg GAE/g and 809.42 mg QE/g respectively. Also, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of Matcha was found to be 5.76 μg/mL (IC50) and 2.26 O.D., respectively. The antioxidant activities of the Matcha spreads containing coconut milk increased with increasing concentration of Matcha. Sensory evaluation indicated that S3 (8 g) was the most preferred in terms of color, taste, texture, and overall acceptance. Based on these results, it is suggested that S3 (8 g) was appropriate for achieving good quality coconut milk based spread containing Matcha.
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KEYWORD
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Matcha, coconut milk, spread, antioxidant activity, quality characteristics
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