Effect of Instant Tea Powder with High Ester-catechins Content on Shelf Life Extension of Sponge Cake

Authors
L. Y. Wu
H. Xiao
W. J. Zhao
H. Shang
M. Z. Zhang
Y. D. Lin
P. Sun
G. P. Ge
J. K. Lin
Department of Tea Science, Fujian Agriculture and Forestry University
Abstract
In this research, a novel formulation of sponge cake was studied. Instant Tea Powder (ITP) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, ITP1, ITP2, and ITP3, respectively. The microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and overall acceptability of different samples were assessed by sensory evaluation. There was significant difference between ITP2 and the control in hedonic sensory evaluation results, whereas, ITP3 was rated lowest in sensory evaluation results. The results also showed the sponge cakes with ITP had good antimicrobial and antioxidant activity compared with the control, and the shelf life of ITP-treated cakes could be extended as a consequence.

Keywords

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Journal of Agricultural Science and Technology
Volume 15, Issue 3
May and June 2013
Pages 537-544