Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response
1
School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
2
Faculty of Agricultural Technology, Phuket Rajabhat University, Phuket 83000, Thailand
*
Authors to whom correspondence should be addressed.
Foods 2018, 7(2), 17; https://doi.org/10.3390/foods7020017
Received: 5 January 2018 / Revised: 22 January 2018 / Accepted: 26 January 2018 / Published: 1 February 2018
(This article belongs to the Special Issue Functional and Bioactive Properties of Food)
Abstract
Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health properties. Baking decreased the content of total catechins by 19% compared to dough, although epimerization increased the amount of (+)-gallocatechin gallate at the expense of other catechins such as (−)-epigallocatechin gallate. Consumer acceptability tests using a 9-point hedonic scale showed that consumers preferred enriched biscuits with low content of MGTP (2 g of MGTP 100 g−1 of flour), and an increase of sugar content did not significantly improve the acceptability of MGTP-enriched biscuits. Overall, enrichment of biscuits with MGTP did not significantly affect the postprandial glucose or triglyceride response (area under curve) compared to non-enriched biscuits consumed with water or MGTP drink. Enriching biscuits with Matcha green tea is acceptable to consumers, but may not bring significant postprandial effects. View Full-TextKeywords:
Matcha green tea powder; catechin stability; consumer acceptability; acute metabolic response; functional food
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MDPI and ACS Style
Phongnarisorn, B.; Orfila, C.; Holmes, M.; Marshall, L.J. Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response. Foods 2018, 7, 17.
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