Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake

Abstract

Green tea powder (GTP) is rich in polyphenolic compounds, most particularly catechins. The effects of partial replacement of flour with GTP (10, 20, and 30%) on physicochemical properties, glycemic potential, and sensory attributes were investigated. Results showed a significant reduction in the moisture content, volume, and porosity of sample cakes with the increase in the GTP levels ( P ≤ 0.05 ). The utilization of GTP led to a harder texture and also darker color of sponge cake. The study showed that sponge cakes with good sensory attributes can be produced by the replacement of flour with 10% of GTP. Moreover, the glycemic potential and free radical scavenging activity of sample cakes improved as the GTP replacement increased ( P ≤ 0.05 ). GTP at 10% replacement level is recommended as it is very effective in improving the antioxidant properties, sensory attributes, and also glycemic potential.

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

“…Previous studies attributed the antioxidant capacities of coffee and tea to their phenolic contents. ,, Our findings indicate that the residual phenolic compounds in spent tea or coffee could survive the heat treatment, thus exhibiting antiradical activity in cake samples fortified with STP or SCP. Previous reports showed similarities with our findings, where various bakery goods fortified with raw tea or coffee powders, their extracts, or their spent forms presented higher antioxidant activities compared to the controls. ,,− …”

“…Our results are similar to those of Mashkour et al, 65 who found that while the volume of all sponge cakes fortified with green tea powder significantly decreased, there were no significant differences between any of the examined samples for weight. Gas is created, and the vapor pressure is increased during baking.…”

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

“…As the levels of OT and WT increased, the moisture content decreased. Also, Lu et al [42] and Mashkour et al [12] reported a decrease in moisture content from 36 to 35% and 25 to 22% by supplementation of green tea powder in cake formulation. Furthermore, with increasing storage time, the amount of moisture showed an increasing trend (Figure 3), which could be due to the absorption of moisture from the surface of the cake samples during storage.…”

“…Similarly, Wu et al [55] reported that adding 12.5% instant tea powder to cake formulation resulted in the highest overall acceptability and an excessive amount of tea powder lowered the acceptability score of the product. Mashkour et al [12] reported that cake samples with 10% green tea powder received the highest score in overall acceptability. Rothschild et al [61] studied the efect of QF on the consumers' overall acceptability of a gluten-free cake formulation.…”

“…It has been highlighted that chifon cake containing 20% tea powders (green tea, oolong tea, and black tea powders) showed good antioxidant activity and acceptable sensory characteristics [11]. In another study, it has been shown that the addition of 10% green tea powder to sponge cake formulation improved antioxidant properties, sensory attributes, and glycemic potential [12].…”