PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORY CHARACTERISTICS OF CHIFFON CAKES FORTIFIED WITH VARIOUS TEA POWDERS

摘要

Green tea (GT), oolong tea (OT) and black tea (BT) powders were used to substitute 10, 20 and 30% (w/w) of wheat flour to make chiffon cakes, assigned as GT10,rnGT20, GT30, OT10, OT20, OT30, BT10, BT20 and BT30, respectively. The viscosity and specific gravity in cake batter, and hardness, adhesiveness, gumminess andrnchewiness of baked cakes increased with increasing tea powder levels, whereas thernpH value in cake batter, and moisture, water activity, cake volume, cohesiveness,rnspringiness, resilience, crust and crumb color values of baked cakes showed arnreverse trend. Total phenol content, scavenging ability and reducing power of cakernextracts increased with increasing tea powder levels. No differences were found inrnhedonic sensory results for control, 10 and 20% substituted cakes whereas 30%rnsubstituted cakes were rated lower in all sensory results. Overall, tea chiffon cakerncould be developed as a food with more effective antioxidant properties.