Development of a Gel-Based Snack with Matcha Green Tea and Dried Longan: Physicochemical, Antioxidant, and Sensory Characterization

Chew, Tong Yan (2026) Development of a Gel-Based Snack with Matcha Green Tea and Dried Longan: Physicochemical, Antioxidant, and Sensory Characterization. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Conventional jelly snacks are widely consumed yet most are high in sugar and low in nutritional value. Matcha green tea (Camellia sinensis) and dried longan (Dimocarpus longan Lour.) are natural ingredients rich in bioactive compounds such as polyphenols, catechins, offering significant functional food potential. This study aimed to develop a matcha green tea konjac glucomannan jelly incorporated with dried longan at different matcha concentrations and evaluate its proximate composition, physicochemical properties, antioxidant activity, and sensory acceptability. Four formulations were prepared: Control, Formulation 1 (F1), Formulation 2 (F2), and Formulation 3 (F3) with increasing matcha concentrations, alongside a green tea reference sample. All antioxidant parameters — TPC, TFC, DPPH, and FRAP — demonstrated significant dose-dependent increases, with F3 (TPC: 9.58± 0.05mg GAE/g; DPPH: 90.84 ± 0.72%; TFC: 9.54± 0.02 mg CE/g; FRAP: 2.54± 0.01 mg FeSO₄/100g) significantly surpassing the green tea reference sample, suggesting a synergistic antioxidant interaction between matcha catechins and longan polyphenols. Proximate results showed that moisture content, crude fat, and ash increased significantly (p<0.05) with increasing matcha concentration, while carbohydrate content decreased progressively from the control (7.07%± 0.18) to F3 (6.04± 0.04%). No significant difference was observed in crude protein. Sensory evaluation among 50 panelists showed no significant difference in overall acceptability across formulations, with all samples exceeding the 70% acceptability index. F1 recorded the highest acceptable score (7.14 ± 1.47), while F3 was the most preferred in the preference test (38%).