Characteristics of sponge cake preserved by green tea extract powder

Abstract

The green tea leaves were extracted and spray‐dried to make powder. The polyphenol in green tea is known for its antioxidant and antimicrobial activities. This study investigated the application of green tea extraction powder as a preservative in sponge cake. Our green tea extract powder contained a total polyphenol content of 322.6 mg GAE/g and EGCG content of 11.4%. Green tea extract powder was added to sponge cakes at concentrations of 0.5, 1.0, 1.5, and 2.0% (w/w wheat flour mass). The sponge cakes were tested for some properties including total polyphenol content, antioxidant activity, peroxide value, sensory acceptance, and microbial quantity. As a result, the sponge cake with 1.0% green tea extract powder obtained the best quality with low peroxide value and good microbial quality. Also, the addition of green tea extract powder kept good‐quality sponge cakes for 14 days when they were stored at room temperature in sealed packaging. Practical applications Green tea extract powder rich in polyphenols had not only high antioxidant activity but also microbial inhibitory properties. Therefore, green tea extract powder could function as a natural and healthy additive, replacing chemical synthetic additives to preserve fresh sponge cakes.

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

“…Song et al [ 5 ] enriched the sponge cakes with black carrot flour and with the addition of 4% flour they achieved a detectable change in antioxidant and polyphenol content. Nhung et al [ 38 ] added powdered green tea extract to the sponge cakes and the dose increase resulted in higher antioxidant and polyphenol content, however, these compounds were not tested in the control cakes.…”

Effect of enzyme – assisted extraction on total polyphenol content and antioxidant capacity from fresh tea leaves (Camellia sinensis)

“…The panelists indicated their preference through a sensory evaluation sheet designed with a 9-point scale corresponding to the levels, 1: strongly dislike; 2: dislike; 3: quite dislike; 4: slightly dislike; 5: average; 6: slightly like; 7: quite like; 8: like; 9: strongly like. [30,31]…”