Quality and antioxidant property of green tea sponge cake
Author: Tsong-Ming Lu and Ching-Ching Lee and Jeng-Leun Mau and Sheng-Dun Lin
Green tea powder was used to substitute 0%, 10%, 20%, and 30% of wheat flour to make sponge cakes, called the control, GT10, GT20, and GT30, respectively. The viscosity and specific gravity in cake batter, and hardness, gumminess, chewiness, crumb a value, protein, total dietary fibre, ash, and various catechin content of baked cakes increased with increasing green tea levels whereas the volume, cohesiveness, adhesiveness, springiness, resilience, crust L, a, b and crumb L, b values of samples showed a reverse trend. No differences were found in all hedonic sensory results for control, GT10, and GT20 whereas GT30 were rated lower in all sensory results. Green tea cake contained a greater variety of catechins, and had good antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Overall, green tea cake could be developed as a food with more effective antioxidant properties.
