The effect of using green tea on the quality characteristics of sponge cake.

Sumer 1 Pub Date : 2023-08-15 DOI:10.21931/rb/css/s2023.08.01.37

Bushra Bader Jerad Shammari

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Abstract

The research aimed to determine green tea powder's total protein, phenolic content, and vitamin C. The results were protein1.12%, phenolic content 143 mg / 100g and vitamin C 68 mg / 100g respectively. Beside. The functional properties were also determined. According to the results, green tea powder had a high water holding capacity of 254% and an oil holding capacity of 214% compared with wheat flour. The research also determined the effect of replacing wheat flour with green tea powder at 5%, 7.5% and 10%. The results showed that sponge cake made from green tea at level 5% was higher in short compared with the other sample and control. The hardness of sponge cakes decreased from 700 g, 550 g – 400 g, 350g, to 340 g with an increased additional level of green tea powder. The sponge cake was stored at 25-30Cº for 8 days. The results showed that the peroxide value increased during storage; a high peroxide value was observed in the control sponge cake from 0.4 to 7 liquid Kg. In contrast, low peroxide values ranged from 0.2 to 1 liquid.Kg in sponge cake containing green tea 10%.The results demonstrated that green tea could be a good source of antioxidants in food industries. Keywords: phenolic, vitamin C. water holding capacity, sensory evaluation, hardness

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使用绿茶对海绵蛋糕品质特性的影响。

测定绿茶粉中总蛋白、总酚和维生素C的含量。结果表明，绿茶粉中蛋白质含量为1.12%，总酚含量为143 mg /100g，维生素C含量为68 mg /100g。旁边。并对其功能性质进行了测定。结果表明，与小麦粉相比，绿茶粉的持水量为254%，持油量为214%。研究还确定了用5%、7.5%和10%的绿茶粉代替小麦粉的效果。结果表明，以5%绿茶为原料制作的海绵蛋糕，与其他样品和对照相比，效果明显提高。随着绿茶粉添加量的增加，海绵蛋糕的硬度从700 g、550 g -400 g、350g下降到340 g。海绵蛋糕在25-30℃下保存8天。结果表明:在贮藏过程中，过氧化值逐渐升高;对照海绵蛋糕的过氧化值为0.4 ~ 7液Kg。相比之下，低过氧化值在0.2到1液体之间。每公斤含绿茶10%的海绵蛋糕。结果表明，绿茶可能是食品工业中抗氧化剂的良好来源。关键词:酚类，维生素c，持水性，感官评价，硬度

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Sumer 1

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