Phongnarisorn Benjapor, Orfila Caroline, Holmes Melvin, Marshall Lisa J
School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Faculty of Agricultural Technology, Phuket Rajabhat University, Phuket 83000, Thailand.
Foods. 2018 Feb 1;7(2):17. doi: 10.3390/foods7020017.
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 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.
抹茶绿茶粉（MGTP）由研磨精细的绿茶茶叶制成，这些茶叶富含植物化学物质，尤其是儿茶素。用MGTP强化了酥饼，并对其进行了消费者可接受性和潜在功能健康特性评估。与面团相比，烘焙使总儿茶素含量降低了19%，尽管差向异构化以牺牲其他儿茶素（如（-）-表没食子儿茶素没食子酸酯）为代价增加了（+）-没食子儿茶素没食子酸酯的含量。使用9分享乐量表进行的消费者可接受性测试表明，消费者更喜欢MGTP含量低（每100克面粉含2克MGTP）的强化饼干，并且糖含量的增加并没有显著提高MGTP强化饼干的可接受性。总体而言，与用水或MGTP饮料搭配食用的未强化饼干相比，用MGTP强化饼干对餐后血糖或甘油三酯反应（曲线下面积）没有显著影响。用抹茶绿茶强化饼干为消费者所接受，但可能不会带来显著的餐后效应。
