Use of green tea for the production of sponge cake
The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China)...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01091.pdf |
| _version_ | 1818452414562304000 |
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| author | Timoshenkova Irina Moskvicheva Elena Fedinishina Ekaterina Bernavskaya Maya |
| author_facet | Timoshenkova Irina Moskvicheva Elena Fedinishina Ekaterina Bernavskaya Maya |
| author_sort | Timoshenkova Irina |
| collection | DOAJ |
| description | The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins. |
| first_indexed | 2024-12-14T21:22:43Z |
| format | Article |
| id | doaj.art-167115827c8b47a68a2186862bb305ba |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-14T21:22:43Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-167115827c8b47a68a2186862bb305ba2022-12-21T22:46:53ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011610109110.1051/e3sconf/202016101091e3sconf_iceppPrague2020_01091Use of green tea for the production of sponge cakeTimoshenkova Irina0Moskvicheva Elena1Fedinishina Ekaterina2Bernavskaya Maya3Graduate School of biotechnology and food science, Peter the Great St.Petersburg Polytechnic University (SPbPU)Graduate School of biotechnology and food science, Peter the Great St.Petersburg Polytechnic University (SPbPU)Graduate School of biotechnology and food science, Peter the Great St.Petersburg Polytechnic University (SPbPU)Graduate School of biotechnology and food science, Peter the Great St.Petersburg Polytechnic University (SPbPU)The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01091.pdf |
| spellingShingle | Timoshenkova Irina Moskvicheva Elena Fedinishina Ekaterina Bernavskaya Maya Use of green tea for the production of sponge cake E3S Web of Conferences |
| title | Use of green tea for the production of sponge cake |
| title_full | Use of green tea for the production of sponge cake |
| title_fullStr | Use of green tea for the production of sponge cake |
| title_full_unstemmed | Use of green tea for the production of sponge cake |
| title_short | Use of green tea for the production of sponge cake |
| title_sort | use of green tea for the production of sponge cake |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01091.pdf |
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