Use of green tea for the production of sponge cake

Irina Timoshenkova,Ekaterina Fedinishina,Elena Moskvicheva,Maya Bernavskaya,J Smyatskaya

doi:10.1051/e3sconf/202016101091

Irina Timoshenkova, Ekaterina Fedinishina + Show 3 more

Open Access

https://doi.org/10.1051/e3sconf/202016101091

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Abstract

The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins.

Highlights

Flour confectionery products are traditionally in demand among consumers
Rheological characteristics of finished products were determined by the device "Structure meter ST-1M"
The lack of biologically active substances significantly reduces the nutritional value of the finished product

Summary

Introduction

Flour confectionery products are traditionally in demand among consumers. They are an important part of the diet of modern people. It is known that dough products are characterized by a rather high content of carbohydrates and fats. The lack of biologically active substances significantly reduces the nutritional value of the finished product. It has become relevant to enrich the recipes of flour confectionery products with components of plant origin containing physiologically significant micronutrients and have good digestibility [1, 2]. Green tea is a source of trace elements vitamins and other physiologically active compounds. It is well known by its antibacterial activity and antioxidant properties. In the foreign literature the issues of the chemical composition of green tea and its beneficial effects on the human body are observed [3, 4]

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