Quality characteristics and antioxidant activity of rice sponge cake with added green tea powder

Abstract

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

“…Similar results have been reported in other studies examining the quality characteristics of muffins ( Chung and An, 2015 ). Lee (2015) reported sponge cakes with added WSP had higher hardness, gumminess, and chewiness values as compared to those without WSP. Our results indicated that added WSP improved overall texture properties as compared to breakfast sausages without WSP and those with added ISP only.…”

“…This result might be the effect of ISP on meat emulsion system to increase water binding capacity ( Choi et al , 2007 ; Joseph, 1987 ; Raokosky, 1970 ). According to Lee (2015) , the apparent viscosity of sponge cakes formulated with WSP showed higher than that of the control. Shand (2000) indicated that an increase in viscosity of emulsion resulted in an increase in emulsion stability.…”

“…Also, Cooking loss of frankfurter-type sausages containing ISP has also been shown to be lower than those without ISP ( Kim et al , 2009 ). Furthermore, the addition of WSP to cookies, muffins, and sponge cakes significantly increased the moisture content of the finished products ( An, 2015 ; Lee, 2015 ; Park, 2015 ). This was likely due to high level of dietary fiber (37%) in wheat sprout that allows it to absorb an increase volume of water ( RDA, 2009 ).…”

“…Muffins, cookies, and sponge cakes with added WSP showed lower pH compared with those without WSP. However, these have greater water-holding capacity than controls without WSP ( An, 2015 ; Lee, 2015 ; Park, 2015 ), due to their higher dietary fiber content ( RDA, 2009 ). Some studies showed similar results that high dietary contents had effect on enhancing emulsion stability ( Choi et al , 2007b ; Choi et al , 2009 ; Fernandez-Gines et al , 2004 ; Turhan et al , 2005 ).…”

“…Because of these health-promoting characteristics, wheat sprout is currently widely consumed in juice or tablet form ( Kulkarni et al , 2006 ). Recently, several studies concerning physicochemical effects of wheat sprout powdered have been conducted in muffins, cakes, and noodles ( Kim et al , 2005 ; Lee, 2015 ; Park, 2015 ). These studies have shown that the addition of wheat sprout can improve the quality characteristics of muffins cakes, and noodles, specifically texture and water retention capacity ( Kim et al , 2005 ; Lee, 2015 ; Park, 2015 ).…”