Impact of matcha fortification on the physicochemical characteristics and antioxidant activity of cow and oat kefirs

This study aimed to investigate the effects of adding 1.5% matcha powder to kefir samples produced using cow milk and plant-based milk (oat milk) on physicochemical properties and antioxidant capacity. In this context, dry matter, ash, and pH analyses were performed, as well as DPPH and ABTS radical scavenging activity analyses. The addition of matcha powder to kefir samples was found to have a statistically very significant (p<0.01) effect on dry matter, ash, pH, and DPPH radical scavenging activity values, and a significant (p<0.05) effect on ABTS radical scavenging activity value. Cow kefir was found to have a higher dry matter and ash content compared to oat kefir. On the other hand, oat kefir was observed to have higher pH and DPPH radical scavenging activity values. The addition of matcha powder to kefir samples was shown to increase dry matter, ash, DPPH, and ABTS radical scavenging activity values. It was also found that adding matcha powder led to a decrease in pH levels. In conclusion, it has been determined that the use of oat milk has the potential to impart functional properties to dairy products. Furthermore, it is believed that in the coming years, matcha powder could make significant contributions to health-focused product development in the field of food technology.