The impact of different matcha green tea powder additions on selected quality features of corn puffs

The aim of this research was to assess the possibility of using matcha green tea powder in the production of corn puffs, as well as to determine its impact on the quality features of the extrudates.The research material consisted of corn puffs (without and with 1%, 3% and 5% addition of matcha green tea powder) obtained by the extrusion process under laboratory conditions. The aim of the research was realized by examining the mass, geometrical characteristics, hardness parameters using the Universal Testing Machine (Instron) and color using Digital Image Analysis of the extrudates. In addition, moisture and water absorption capacity of finished products and raw materials were determined.It was shown that matcha green tea powder causes a significant extension of the products (with simultaneous effect on reducing the width), the lower share of the additive also affects the increase of their weight and volume. Matcha green tea powder changes the strength characteristics of corn puffs, primarily increases their hardness, which consequently leads to deterioration or even disappearance (5% addition) of elasticity and flexibility. On the basis of the obtained results, it can be concluded that 1–3% addition of matcha green tea powder to corn puffs not influence significantly on the quality features, and may be use in extrusion process to obtain a product with an attractive green color and probably a higher nutritional value