Author/Authors :
-، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Wu, L. Y. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Xiao, H. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Zhao, W. J. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Shang, H. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Zhang, M. Z. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Lin, Y. D. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Sun, P. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Ge, G. P. , -، - نويسنده Department of Tea Science, Fujian Agriculture and Forestry University Lin, J. K.
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.
