Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the eff...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/6086158 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849694310250840064 |
|---|---|
| author | Anita Ardeshir Fatemeh Fazeli Nasim Khorshidian Mehrdad Mohammadi |
| author_facet | Anita Ardeshir Fatemeh Fazeli Nasim Khorshidian Mehrdad Mohammadi |
| author_sort | Anita Ardeshir |
| collection | DOAJ |
| description | Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life. |
| format | Article |
| id | doaj-art-f97da53daf93499ebca2bc014ab2628b |
| institution | DOAJ |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-f97da53daf93499ebca2bc014ab2628b2025-08-20T03:20:09ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/6086158Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea PowderAnita Ardeshir0Fatemeh Fazeli1Nasim Khorshidian2Mehrdad Mohammadi3Department of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Technology ResearchDepartment of Food Technology ResearchNowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.http://dx.doi.org/10.1155/2024/6086158 |
| spellingShingle | Anita Ardeshir Fatemeh Fazeli Nasim Khorshidian Mehrdad Mohammadi Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder Journal of Food Quality |
| title | Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder |
| title_full | Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder |
| title_fullStr | Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder |
| title_full_unstemmed | Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder |
| title_short | Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder |
| title_sort | physicochemical antioxidant and sensory characteristics of sponge cake fortified with quinoa flour oolong and white tea powder |
| url | http://dx.doi.org/10.1155/2024/6086158 |
| work_keys_str_mv | AT anitaardeshir physicochemicalantioxidantandsensorycharacteristicsofspongecakefortifiedwithquinoaflouroolongandwhiteteapowder AT fatemehfazeli physicochemicalantioxidantandsensorycharacteristicsofspongecakefortifiedwithquinoaflouroolongandwhiteteapowder AT nasimkhorshidian physicochemicalantioxidantandsensorycharacteristicsofspongecakefortifiedwithquinoaflouroolongandwhiteteapowder AT mehrdadmohammadi physicochemicalantioxidantandsensorycharacteristicsofspongecakefortifiedwithquinoaflouroolongandwhiteteapowder |