Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake
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 fo...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2023-05-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-523-en.html |
| _version_ | 1797832672838418432 |
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| author | Leila Nateghi Fatemeh Zarei |
| author_facet | Leila Nateghi Fatemeh Zarei |
| author_sort | Leila Nateghi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-09T14:11:35Z |
| format | Article |
| id | doaj.art-089d53c8c55a4774b75e943afae49c7c |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-04-09T14:11:35Z |
| publishDate | 2023-05-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-089d53c8c55a4774b75e943afae49c7c2023-05-06T06:48:59ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252023-05-0182172179Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer CakeLeila Nateghi0Fatemeh Zarei1 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Food and drug administration, Iran. 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.http://jnfs.ssu.ac.ir/article-1-523-en.htmlgreen tea powdernon-fermented layer cakestevia |
| spellingShingle | Leila Nateghi Fatemeh Zarei Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake Journal of Nutrition and Food Security green tea powder non-fermented layer cake stevia |
| title | Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake |
| title_full | Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake |
| title_fullStr | Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake |
| title_full_unstemmed | Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake |
| title_short | Feasibility of Using Green Tea Powder as a Natural Antioxidant and Stevia as a Sweetener in Non-Fermented Layer Cake |
| title_sort | feasibility of using green tea powder as a natural antioxidant and stevia as a sweetener in non fermented layer cake |
| topic | green tea powder non-fermented layer cake stevia |
| url | http://jnfs.ssu.ac.ir/article-1-523-en.html |
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