Effect<italic/> of <i>Haematococcus pluvialis</i> on Chiffon Cake Quality and Stability of Astaxanthin

LIU Lulu; CHEN Wenxuan; LIU Xiaohui; LI Shile; XU Zhihao; CHEN Hongbin; ZHENG Zongping; WANG Baobei

doi:10.13386/j.issn1002-0306.2021120269

Volume 43 Issue 19

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(19): 76-83. > DOI: 10.13386/j.issn1002-0306.2021120269

LIU Lulu, CHEN Wenxuan, LIU Xiaohui, et al. Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin[J]. Science and Technology of Food Industry, 2022, 43(19): 76−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120269.

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Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin

LIU Lulu^{1, 2,},
CHEN Wenxuan¹,
LIU Xiaohui¹,
LI Shile¹,
XU Zhihao¹,
CHEN Hongbin^{1, 2, 3, 4},
ZHENG Zongping^{1, 2, 3, 4},
WANG Baobei^{1, 2, 3, 4, ,}

1.
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
2.
Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou 362000, China
3.
Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China
4.
The Engineering Research Center for Characteristic Traditional Food of Southern Fujian, Quanzhou 362000, China

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Received Date: December 26, 2021
Available Online: August 01, 2022

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Abstract

Abstract

To improve nutritive value and quality of chiffon cake, Haematococcus pluvialis powder was added to chiffon cake in this study. Nutrients of H. pluvialis was determined by HPLC and GC-MS. Using automatic color difference meter and texture analyser to explore the color and texture of chiffon cake with different levels of H. pluvialis. Antioxidant activity of chiffon cake and the effect of baking on astaxanthin were also investigated. The results showed that the content of astaxanthin, carbohydrate, protein and fatty acid was 20.93±0.41 mg/g DCW, 25.56%±0.94%, 19.97%±0.13% and 27.11%±0.25%. The color of chiffon cake turned orange red gradually, the hardness, elasticity and chewiness of chiffon cake were gradually increased, and antioxidant activity was improved with the increase of H. pluvialis addition. Specific volume was highest with the addition of 2.0% H. pluvialis. Scavenging
rate of DPPH and hydroxyl radical increased by 119.92% and 9.17% with the addition of 4.0% H. pluvialis compared with the control group. The content of astaxanthin decreased sharply with the loss rate of 49.37%~62.17% after baking. Besides, algal fishy smell emitted with the addition of H. pluvialis increased, which affected the flavor of chiffon cake. Therefore, 1.0%~2.0% of H. pluvialis was appropriate for chiffon cake to improve its quality and nutritive value.
- Haematococcus pluvialis,
- chiffon cake,
- astaxanthin,
- nutrients,
- antioxidant activity

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