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

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