Effect of GABA Tea on Quality Characteristics of Chiffon Cake

Abstract

The effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and crumb a value of baked cakes increased with increasing GABA tea level; whereas, the pH and moisture in cake batter, and the moisture, water activity, cake volume, crust L, a, b and crumb L, b values of baked cakes showed a reverse trend. As derived from descriptive analysis, the crust and crumb of cakes became darker, drier, and had a tougher texture as GABA tea level increased and cake flour decreased, but the GABA cake had a pleasant tea flavor. The degree of overall liking of cakes decreased with increasing GABA tea level. However, chiffon cake formulated with partial replacement of cake flour with GABA tea and water had better results in the degree of overall liking compared with cake prepared with 100% cake flour, and the moistness and tenderness improved. In the storage tests for GABA cake samples stored at 25°C for three days, the total plate counts (TPC) of GABA cake were fewer than those of the control. For samples stored at 5°C for seven days, TPC were < 2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity, Hunter L, a, b values, total dietary fiber, GABA, and six catechins contents of the samples were not significantly different during storage. Tenderness of samples significantly decreased, while the other sensory characteristics showed no difference during storage. Degree of overall liking of the samples decreased significantly during storage.

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

“…The addition of DF increased significantly (P< 0.05) the apparent viscosity values. Similar results were found from other researchers; Masoodi et al (2002) and Lee and Lin (2008) reported that apple pomace and GABA tea powder increased batter viscosity with increasing addition level as well as with decreasing particle size. Furthermore, Brockmole and Zabik (1976) attributed the higher viscosity of fiber-incorporated batters to water absorption by fiber.…”

“…Dietary fiber (DF) is the edible part of plants or analogous carbohydrates; it consists of polysaccharides that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine (Lee and Lin 2008). Dietary fiber can be categorized into insoluble dietary fiber (IDF; cellulose, hemicellulose, amyloids, lignin, etc.)…”

“…Several studies have been carried out showing the potential enrichment of wheat-based cereal products with dietary fiber (Gomez et al 2008;Park et al 1997;Rosell et al 2006;Laurikainen et al 1998;Wang et al 2002;Tudorica et al 2002). However, relatively little research (Shafer and Zabik 1978;Chen et al 1988;Sreenath et al 1996;Sudha et al 2007;Lee and Lin 2008) has been conducted on the influence of different dietary fiber and cereal bran addition on cake quality characteristics.…”

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

“…In a previous study, it was reported that moisture content of chiffon cake decrease with higher addition of gamma aminobutyric acid (GABA) tea powder due to lower water holding capacity of GABA tea powder compared to cake flour [22]. As concentration of YCE increases and wheat flour decreases, moisture contents notably reduced since wheat flour containing slightly more moisture content (9.00%) than YCE (5.73%).…”

Young Corn Ear Enhances Nutritional Composition and Unchanged Physical Properties of Chiffon Cake

“…This may be related to different water holding capacity of the YCE and flour. In a previous study, it was reported that moisture content of chiffon cake decreased with higher addition of gamma aminobutyric acid (GABA) tea powder due to lower water holding capacity of GABA tea powder compared to cake flour [8]. In the present study, even though protein content of cake added with YCE increase in line (13.3 to 15.7%) with the levels of YCE (10 to 30%), but there was no significant different compared to control.…”