Justification of the use of green tea 'Matcha' in the production of functional confectionery
| Autor: | Z. V. Novikova, S. M. Sergeeva, A. D. Zakharova, J. A. Semisazhonova |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Vitamin business.industry Geography Planning and Development Recipe matcha tea green tea unconventional raw materials dietary product whipped product confectionery 04 agricultural and veterinary sciences TP368-456 Management Monitoring Policy and Law Raw material Green tea 040401 food science 01 natural sciences Food processing and manufacture chemistry.chemical_compound 0404 agricultural biotechnology Organoleptic evaluation chemistry beta-Carotene 010608 biotechnology Absorption capacity Food processing Food science business Mathematics |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 168-172 (2019) |
| ISSN: | 2310-1202 2226-910X |
| Popis: | 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 healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product. |
| Databáze: | OpenAIRE |
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