Analysis of Chongqing Tuo Tea Powders on Baking Quality and Antioxidant Activity of Cakes

Authors :: Shanmin CHEN
Linying YUAN
Juan YANG
Hongyu LUO
Jie WANG
Yingfu ZHONG
Source :: Shipin gongye ke-ji, Vol 44, Iss 4, Pp 226-233 (2023)
Publication Year :: 2023
Publisher :: The editorial department of Science and Technology of Food Industry, 2023.
Abstract: The effect of partial replacement of flour with Chongqing tuo tea powder (CTP, 2%~12%) on texture properties, color, sensory attributes, functional components and antioxidant properties were investigated. Results showed that, the utilization of CTP led to a negative effect on texture, no differences were found in resilience(P>0.05) and the hardness and chewiness increased whereas the springiness showed a reverse trend (P

Subjects :: chongqing tuo tea
tea cakes
baking quality
antioxidant capacity
sensory evaluation
Food processing and manufacture
TP368-456

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