L. Y. Wu - Department of Tea Science, Fujian Agriculture and Forestry University
H. Xiao - Department of Tea Science, Fujian Agriculture and Forestry University
W. J. Zhao - Department of Tea Science, Fujian Agriculture and Forestry University
H. Shang - Department of Tea Science, Fujian Agriculture and Forestry University
M. Z. Zhang - Department of Tea Science, Fujian Agriculture and Forestry University
Y. D. Lin - Department of Tea Science, Fujian Agriculture and Forestry University
P. Sun - Department of Tea Science, Fujian Agriculture and Forestry University
G. P. Ge - Department of Tea Science, Fujian Agriculture and Forestry University
J. K. Lin - Department of Tea Science, Fujian Agriculture and Forestry University

In this research, a novel formulation of sponge cake was studied. Instant Tea Powder (ITP) with high ester-catechins content was used to replace ۰, ۷.۵, ۱۲.۵, and ۱۷.۵% of flour to make sponge cakes, hereafter referred to as the control, ITP۱, ITP۲, and ITP۳, respectively. The microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and overall acceptability of different samples were assessed by sensory evaluation. There was significant difference between ITP۲ and the control in hedonic sensory evaluation results, whereas, ITP۳ was rated lowest in sensory evaluation results. The results also showed the sponge cakes with ITP had good antimicrobial and antioxidant activity compared with the control, and the shelf life of ITP-treated cakes could be extended as a consequence.

Antimicrobial activity, Lipid oxidation, Sensory evaluation, shelf life, Sponge cake