Volume 15, Issue 3 (2013)                   JAST 2013, 15(3): 537-544 | Back to browse issues page

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Wu L Y, Xiao H, Zhao W J, Shang H, Zhang M Z, Lin Y D, et al . Effect of Instant Tea Powder with High Ester-catechins Content on Shelf Life Extension of Sponge Cake. JAST 2013; 15 (3) :537-544
URL: http://jast.modares.ac.ir/article-23-7496-en.html
Effect of Instant Tea Powder with High Ester-catechins Content on Shelf Life Extension of Sponge Cake
L. Y. Wu1 , H. Xiao1 , W. J. Zhao1 , H. Shang1 , M. Z. Zhang1 , Y. D. Lin1 , P. Sun1 , G. P. Ge1 , J. K. Lin * 1
1- Department of Tea Science, Fujian Agriculture and Forestry University
Abstract:   (7824 Views)
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: Antimicrobial activity, Lipid oxidation, Sensory evaluation, shelf life, Sponge cake
Full-Text [PDF 228 kb]   (7338 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2012/02/19 | Accepted: 2012/06/23 | Published: 2013/02/16
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