Pasukamonset Porntip, Pumalee Theerapat, Sanguansuk Nontapat, Chumyen Chonlada, Wongvasu Piyawan, Adisakwattana Sirichai, Ngamukote Sathaporn
1Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok, 10900 Thailand.
2Undergraduate Program in Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330 Thailand.
J Food Sci Technol. 2018 Aug;55(8):2881-2889. doi: 10.1007/s13197-018-3204-0. Epub 2018 May 23.
Bakery products are a food appreciated by consumers all over the world. There is a great opportunity to incorporate more bioactive compounds to enhance its quality. The objective of this study was to utilize the advantage of CTE in the production of sponge cake. The five different levels of CTE (0, 5, 10, 15 and 20%, w/w) was incorporated into sponge cake. The sponge cakes were evaluated for physicochemical (color, volume, water activity, total phenolic content, and antioxidant properties) and texture characteristics as well as consumer acceptance. Addition of CTE into the sponge cakes increased the polyphenol content and antioxidant activity concomitant with reduced lipid peroxidation. Increasing hardness, adhesiveness, gumminess, and chewiness and decreasing cohesiveness, springiness and resilience of cakes were seen when increasing percentage of CTE in the cake. A significant decrease was observed in the lightness, redness and yellowness in the cake containing CTE. No differences were found in overall acceptability between the control and the cake containing CTE. The findings suggest that CTE could be a potential source for development of sponge cakes with more effective antioxidant properties.
烘焙食品是一种深受全世界消费者喜爱的食物。有很大的机会可以加入更多生物活性化合物来提高其品质。本研究的目的是利用CTE在海绵蛋糕生产中的优势。将五种不同水平的CTE（0、5、10、15和20%，w/w）添加到海绵蛋糕中。对海绵蛋糕进行了物理化学性质（颜色、体积、水分活度、总酚含量和抗氧化性能）、质地特性以及消费者接受度的评估。向海绵蛋糕中添加CTE可增加多酚含量和抗氧化活性，同时减少脂质过氧化。当蛋糕中CTE的百分比增加时，蛋糕的硬度、粘着性、胶粘性和咀嚼性增加，而内聚性、弹性和回复性降低。含有CTE的蛋糕的亮度、红色度和黄色度显著降低。对照蛋糕和含有CTE的蛋糕在总体可接受性方面没有差异。研究结果表明，CTE可能是开发具有更有效抗氧化性能的海绵蛋糕的潜在来源。
