ARTICLEINFO | ABSTRACT | |
ORIGINALARTICLE | Background: Today there is an increasing demand for low-calorie and functional food products worldwide. Green tea powder (GTP) has antioxidant property due to its phenolic structure which makes it a good natural replacement for synthetic antioxidants. Stevia is a calorie-free product which can be substituted for sucrose in foods. The aim of this study was to investigate the feasibility of using GTP and stevia instead of flour and sugar, respectively, in the formulation of non-fermented layer cake. Methods: To do so, different concentrations of GTP (10, 20, 30% w/w) and stevia (40, 60, 80% w/w) were incorporated into the formulation of cake. Ten treatments were designed and the rheological properties of dough including farinograph and extensograph characteristics were measured. Three dough samples with superior rheological properties along with control sample were baked. The physicochemical and sensory properties of the selected samples were compared with those of control sample. Results: The layer cakes containing 10% GTP and 40%, 60%, and 80% stevia were selected as the superior treatments and their quality properties were compared with those of control sample. Increased concentration of stevia significantly reduced the specific volume and increased the firmness of the layer cake samples. There was no significant difference in total acceptance between the layer cakes containing GTP and stevia and control sample. Conclusion: The treatment containing 10% green tea powder and 80% stevia was selected as the superior treatment regarding the nutritional and quality properties. Keywords: Green tea powder; Non-fermented layer cake; Stevia |
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Article history: Received:15 Nov 2021 Revised: 8 Dec 2021 Accepted:15 Dec 2021 |
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*Corresponding author leylanateghi@yahoo.com Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Postal code: 33817-74895 Tel: +98 9125878775 |
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Table 1. Non-fermented layer cake treatments. | |
Treatments | Descriptions |
0 | Non-fermented layer cake without stevia and GTP (control) |
1 | Non-fermented layer cake containing 10% w/w GTP + 40% stevia |
2 | Non-fermented layer cake containing 10% w/w GTP + 60% stevia |
3 | Non-fermented layer cake containing 10% w/w GTP + 80% stevia |
4 | Non-fermented layer cake containing 20% w/w GTP + 40% stevia |
5 | Non-fermented layer cake containing 20% w/w GTP + 60% stevia |
6 | Non-fermented layer cake containing 20% w/w GTP + 80% stevia |
7 | Non-fermented layer cake containing 30% w/w GTP + 40% stevia |
8 | Non-fermented layer cake containing 30% w/w GTP + 60% stevia |
9 | Non-fermented layer cake containing 30% w/w GTP + 80% stevia |
Table 2. Results of farinograph test. | ||||||
Treatments | Water absorption (%) | Dough expansion time (min) | Dough consistency and stability (min) | Degree of dough softening after 10 min (Brabender) | Degree of dough softening after 12 min (Brabender) | Farinograph quality number |
0 | 52.60±0.15d | 2.10±0.01ab | 2.80±0.15bc | 38.00±0.15b | 88.00±0.50de | 68.0±0.00g |
1 | 52.30±0.10d | 1.90±0.20a | 5.00±0.10e | 34.00±0.25ab | 73.00±0.10a | 73.0±0.10h |
2 | 51.30±0.35c | 1.85±0.12a | 4.75±0.25e | 36.00±0.15bc | 75.00±0.00b | 74.00±0.24ahi |
3 | 44.50±0.22a | 1.80±0.10a | 3.55±0.15d | 30.00±0.10a | 76.00±0.20b | 76.00±0.00i |
4 | 66.00±0.30e | 3.05±0.10cd | 2.10±0.15ab | 38.00±0.40bc | 87.00±0.50d | 60.0±0.50f |
5 | 51.00±0.35c | 2.09±0.10c | 3.30±4.25cd | 41.00±0.00bc | 89.00±0.20ef | 58.0±1.00e |
6 | 49.40±0.32b | 2.00±0.20a | 2.73±0.55bc | 43.10±0.10bc | 80.00±1.00c | 53.0±1.00d |
7 | 72.20±0.36ab | 3.50±0.10d | 1.98±0.50a | 40.00±0.00bc | 90.0±0.15f | 48.0±0.50c |
8 | 52.80±0.35d | 2.40±0.10c | 1.90±0.20a | 48.00±0.10bc | 98.00±0.00g | 45.0±1.00b |
9 | 52.30±0.12d | 2.00±0.10a | 1.50±0.10a | 50.00±0.00c | 105.0±0.20h | 43.0±1.00a |
Values are expressed as mean±SD. Dissimilar letters in each column represent significant difference at 5% significance level. Treatments: (0) wheat flour, (1) 40% stevia + 10% GTP, (2) 60% stevia + 10% GTP, (3) 80% stevia + 10% GTP, (4) 40% stevia + 20% GTP, (5) 60% stevia + 20% GTP, (6) 80% stevia + 20% GTP, (7) 40% stevia + 30% GTP, (8) 60% stevia + 30% GTP, (9) 80% stevia + 30% GTP. |
Table 3. Results of extensograph test. | ||||||||||||
Treatment | A (cm2) | A (cm2) | A (cm2) |
R50 (B.U) |
R50 (B.U) | R50 (B.U) | E (mm) |
E (mm) |
E (mm) |
R50/E (Bμ/mm) | R50/E (Bμ/mm) | R50/E (Bμ/mm) |
45´ | 90´ | 135´ | 45´ | 90´ | 135´ | 45´ | 90´ | 135´ | 45´ | 90´ | 135´ | |
0 | 123e | 111a | 131.85a | 527.10a | 580.10a | 690.10a | 151.80e | 125.7d | 131.8h | 3.47a | 2.52a | 5.05a |
1 | 115Cd | 122.3b | 136.30b | 680.85b | 782.90b | 790.90d | 111.00d | 130.5e | 121e | 6.13b | 2.67a | 6.53bc |
2 | 119d | 124.3b | 140.30c | 700.90c | 760.90bc | 810.90f | 108.75d | 120b | 110c | 6.44b | 3.3b | 7.36cd |
3 | 120.5d | 127c | 135b | 800.5d | 710.9d | 699.9b | 76.85b | 122.5c | 129g | 10.41a | 2.85ab | 5.41a |
4 | 116c | 135d | 149d | 780.05e | 790.1c | 800.00e | 89.00c | 130e | 118d | 8.79c | 2.42a | 6.77c |
5 | 103a | 150e | 157.e00 | 785.30f | 810.15d | 899.11h | 86.00c | 118.5ba | 104.5b | 9.13cd | 3.37b | 8.64e |
6 | 130f | 157f | 171.0f0 | 790.25i | 799.0c | 812.40j | 80.00b | 129e | 100.50a | 9.87de | 2.53a | 8.12de |
7 | 120d | 160.g0 | 170.0f | 783.80j | 870.10f | 700.90c | 89.00c | 125.0d | 1236.5f | 8.80c | 2.46a | 5.54ab |
8 | 107b | 167h | 175.0g | 845.40 | 835.35e | 890.10i | 73.90ab | 120b | 105.50b | 11.43f | 2.94ab | 8.43de |
9 | 137g | 171i | 179.0h | 862l | 890.9g | 900.90j | 70.50a | 118e | 100a | 12.22f | 3.3b | 8.19de |
Values are expressed as mean. A: Consumed energy or area under the curve, R50: resistance to stability to 50 mm change, E: tensile ability, B.U: Brabender units, Dissimilar letters in each column represent significant difference at 5% significance level. Treatments: (0) wheat flour, (1) 40% stevia + 10% GTP, (2) 60% stevia + 10% GTP, (3) 80% stevia + 10% GTP, (4) 40% stevia + 20% GTP, (5) 60% stevia + 20% GTP, (6) 80% stevia + 20% GTP, (7) 40% stevia + 30% GTP, (8) 60% stevia + 30% GTP, (9) 80% stevia + 30% GTP. |
Table 4. Results of specific volume test. | ||||
Treatments | 0 | 1 | 2 | 3 |
Specific volume (cm3/g) | 1748.55±7.15a | 2103.48±5.20b | 1616.08±2.12a | 1580.55±1.12a |
Values are expressed as mean ± SD. Dissimilar letters in each column represent significant difference (P≤0.05). Treatments: (0) wheat flour, (1) 40% stevia + 10% GTP, (2) 60% stevia + 10% GTP, (3) 80% stevia + 10% GTP. |
Table 5. Results of texture measurement by Instron machine (N). | |||
Treatments | 12 h | 24 h | 48 h |
0 | 0.91±0.15c | 0.97±0.11c | 0.99±0.06c |
1 | 1.0±04.11c | 1.0±08.09c | 1.0±11.13c |
2 | 1.0±32.13b | 1.0±37.10b | 1.0±41.12b |
3 | 1.0±61.18a | 1.0±65.13a | 1.0±69.15a |
Values are expressed as mean ± SD. Dissimilar letters in each column represent significant difference (P≤0.05). Treatments: (0) wheat flour, (1) 40% stevia + 10% GTP, (2) 60% stevia + 10% GTP, (3) 80% stevia + 10% GTP. |
Table 6. Chemical properties of cakes containing green tea and stevia. | ||||
Treatments | Moisture (%) | Ash (%) | Protein (%) | Epigallocatechin Gallate (mg/100g) |
0 | 29.30±0.35a | 0.83±0.20a | 7.30±0.80a | Not detected |
1 | 29.26±0.60a | 0.97±0.15a | 8.30±0.20ab | 161.02±2.00b |
2 | 29.00±0.42a | 1.02±0.35a | 8.91±0.32b | 160.29±0.50b |
3 | 28.60±0.50a | 1.17±0.45a | 9.01±0.10b | 159.10±1.20b |
Values are expressed as mean ± SD. Dissimilar letters in each column represent significant difference (P≤0.05). Treatments: (0) wheat flour, (1) 40% stevia + 10% GTP, (2) 60% stevia + 10% GTP, (3) 80% stevia + 10% GTP. |
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