DETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER (MATCHA) ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS

摘要

This study aimed to evaluate certain physicochemical quality characteristics, organic acid and mineral compositions of ice creams produced with different green tea powder (GTP) concentrations. The increment of GTP caused an increase in the fat, titratable acidity, viscosity, overrun and b * values, while decreasing the total solid, protein, pH, first dripping time, complete melting time, L * and a * values. The citric, lactic, acetic and propionic acid amounts of samples showed an increase with the increment of GTP, while orotic and butyric acids decreased. Conversely, malic acid was not detected in any of the samples. The Ca, Cu, Mg, K, Zn and Na concentrations of samples increased with the increment of GTP, while Al and Fe were not found in any of the samples. On the sensory evaluation, the highest overall acceptability scores were given to control by the panellists and followed by GTP (%1) and GTP (%2) , respectively.