Quality and antioxidant property of green tea sponge cake

Lu, Tsong-Ming; Lee, Ching-Ching; Mau, Jeng‐Leun; Lin, Shyr-Yi

doi:10.1016/j.foodchem.2009.08.015

Cited by 200 publications

(167 citation statements)

References 22 publications

Supporting

Mentioning

145

Contrasting

Unclassified

Order By: Relevance

“…Kim et al (2012) reported moisture values in the range of 30-32% and total fat between 7.5 and 7.9% in fibre-enriched sponge cake, while our mean values of sponge cakes with CLP were 29.37-31.10% for moisture and 5.02-5.16% for total lipids. According to Lu et al (2010), the mean results for the proximate composition of green tea sponge cake were in the range of 30.3-30.8% for moisture value, 7.0-8.0% for protein, 10.2-10.3% for fat, 0.9-1.2% for ash, and 50.3-51.3% for carbohydrates. The mean values of protein in our sponge cakes with CLP (9.14-9.43%) are similar to that of Lu et al (2010), as well as ash mean values (0.93-1.33%).…”

Section: Resultsmentioning

confidence: 99%

“…According to Lu et al (2010), the mean results for the proximate composition of green tea sponge cake were in the range of 30.3-30.8% for moisture value, 7.0-8.0% for protein, 10.2-10.3% for fat, 0.9-1.2% for ash, and 50.3-51.3% for carbohydrates. The mean values of protein in our sponge cakes with CLP (9.14-9.43%) are similar to that of Lu et al (2010), as well as ash mean values (0.93-1.33%).…”

Section: Resultsmentioning

confidence: 99%

“…According to their outcomes, outer leaves and dried by-products of white cabbage could be utilized for preparation of cookies with improved functional and nutraceutical properties. Indeed, numerous studies have reported the addition of functional components, ie fibres, antioxidants, and oligosaccharides, in sponge cakes (Kim et al, 2012;Lu et al, 2010;Ronda et al, 2005;Santos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of powder from white cabbage outer leaves on sponge cake quality

Prokopov

Goranova

Baeva

et al. 2015

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-productscabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of powder from white cabbage outer leaves on sponge cake quality

Prokopov

Goranova

Baeva

et al. 2015

International Agrophysics

View full text Add to dashboard Cite

show abstract

“…Cake sensorial properties in terms of hardness and chewiness are commonly used by consumers (Szczesniak 2002;Tan et al 2010) for evaluating softness and easiness to masticate, while cohesiveness and resilience respectively quantify the internal resistance of the food structure and the ratio of recoverable energy when the first compression is relieved (Lu et al 2010). Figure 6a-i shows the hardness and chewiness of cake from egg white was significantly affected by its concentration but not for whey protein.…”

Section: Textural Properties Of Cakementioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

show abstract

“…The literature includes reports of their antioxidant properties. The antioxidant activity of green tea in food is associated with the presence of catechins [11]. Flavonoids, especially phenolic compounds, are present in nettles [12].…”

Section: Introductionmentioning

confidence: 99%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

View full text Add to dashboard Cite

Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).

show abstract

Quality and antioxidant property of green tea sponge cake

Cited by 200 publications

References 22 publications

Effects of powder from white cabbage outer leaves on sponge cake quality

Effects of powder from white cabbage outer leaves on sponge cake quality

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Contact Info

Product

Resources

About