Effect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding

Document Type : Original Article

Authors

Food Industries Department, Faculty of Agriculture, Mansoura University, Egypt

10.21608/jfds.2025.410817.1208

Abstract

This study was conducted to study the effect of adding matcha powder  on the chemical and sensory properties of prepared  pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that  matcha powder contained  3.66% moisture, 39.81% protein and 47.97% carbohydrates. It also had a high content of  bioactive compounds  namely phenols and flavonoids being 23.83% and 33.8% respectively. Matcha also have the ability  to inhibit  cancer cells which tested in both of  liver and breast cells infected . Results showed that matcha had a strong effect on infected breast cells at a rate of 12.93±0.9 and a moderate effect on infected liver cells at a rate of 31.78±1.8. Results of  sensory evaluation of matcha pudding showed that the samples which prepared  by adding 3% matcha to  pudding have a high values in taste, smell and overall acceptability.  Results of chemical analyses also showed that the prepared pudding samples  with added 5% matcha contained a high content of protein 19.06% and carbohydrates 11.32%.  So this  study recommended that  adding of matcha at the concentration of 3% and 5%  to food products  could increase  the nutritional value and sensory quality of product. These results are satisfactory for a natural product such as matcha. Therefore, the study recommended adding matcha to food products, especially pudding, to increase their nutritional value and improve sensory characteristics. It is also considered one of the natural means to inhibit cancer cells or reduce the incidence of cancer.

Keywords

Journal of Food and Dairy Sciences
Volume 16, Issue 9
September 2025
Pages 161-165

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