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KMID : 0380620160480040354
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 4 p.354 ~ p.360
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Quality characteristics and antioxidant activity of rice sponge cake with added green tea powder
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Lee Min-Jeong
Hwang Eun-Sun
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Abstract
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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.
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KEYWORD
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green tea powder, rice sponge cake, total polyphenol content, antioxidant activity, sensory evaluation
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