Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cakes Fortified with Various Tea Powders

Abstract

Green tea (GT), oolong tea (OT) and black tea (BT) powders were used to substitute 10, 20 and 30% (w/w) of wheat flour to make chiffon cakes, assigned as GT10, GT20, GT30, OT10, OT20, OT30, BT10, BT20 and BT30, respectively. The viscosity and specific gravity in cake batter, and hardness, adhesiveness, gumminess and chewiness of baked cakes increased with increasing tea powder levels, whereas the pH value in cake batter, and moisture, water activity, cake volume, cohesiveness, springiness, resilience, crust and crumb color values of baked cakes showed a reverse trend. Total phenol content, scavenging ability and reducing power of cake extracts increased with increasing tea powder levels. No differences were found in hedonic sensory results for control, 10 and 20% substituted cakes whereas 30% substituted cakes were rated lower in all sensory results. Overall, tea chiffon cake could be developed as a food with more effective antioxidant properties. Practical Applications Chiffon cake is enjoyed by consumers all over the world. Tea has many health-care functions from several studies. Thus, it would be beneficial to develop a novel formulation for cake production with tea. The study explores the possibility of utilizing different fermented tea powders to produce acceptable cakes.