Matcha tea with coconut milk

Matcha green tea according to a research published in the Journal of Food and Science (2018) by the Department of Food and Nutrition, Sookmyung Women\'s University (Young - Min Kim and Young - Sil Han, 2018) with the addition of coconut milk showed stronger antioxidant activity. 

Matcha tea was evaluated in specific quantities along with a constant amount of coconut milk. The results indicated that tea in a sample (8 gr.) together with coconut milk (240 ml) had higher value in organoleptic characteristics (color, aroma, sweetness, bitterness, texture) and overall acceptance. 

The antioxidant activity of tea along with coconut milk were evaluated by the DPPH (diphenyl - picrylhydrazyl) free radical neutralization method, which can also interact with antioxidant compounds. The results showed that the antioxidant effect of coconut milk increases each time with the addition of increasing concentrations of a tea powder. Specifically, matcha samples with coconut milk showed a 1.34 - 3.16 fold higher antioxidant value than non - additive samples (coconut milk without the addition of tea).

The samples were evaluated by an additional method - Reducing Power (RP) for more convincing results. The antioxidant activity of the samples showed the ability to bind and inactivate Fe3+ in Fe2+. The RP of matcha with coconut milk was higher than the RP of tea without the addition of milk, 0.6 - 0.9 O.D. and 2.26 O.D (Optical Density) respectively. The results showed that the RP of coconut milk is increased each time with the addition of increasing concentrations of tea powder. Specifically, matcha samples with coconut milk showed a 2.94 - 7.76 fold higher value in the RP than the non - additive samples (coconut milk without the addition of tea).