What is it about?
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.
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Why is it important?
Tea is a good source of polyphenols and dietary fiber. Chiffon cake formulated with partial replacement of cake flour with up to 20% tea powder contained more bioactive components and pleasant tea flavor than the control cake. Besides, tea chiffon cake showed good antioxidant properties.
Perspectives
Cake is a common food, along with its consumption, it would be a good way to ingest more bioactive compounds and dietary fiber. Tea chiffon cake is a food with more effective antioxidant properties.
Sheng-Dun Lin
Read the Original
This page is a summary of: Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cakes Fortified with Various Tea Powders, Journal of Food Processing and Preservation, April 2014, Hindawi Publishing Corporation,
DOI: 10.1111/jfpp.12249.
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