Preparation of Potato Green Tea Sugar-free Chiffon Cake

TIAN Jie; SUN Ruilin; LI Junhua; QIAN Zhiwei

doi:10.13386/j.issn1002-0306.2021090024

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 155-162. > DOI: 10.13386/j.issn1002-0306.2021090024

TIAN Jie, SUN Ruilin, LI Junhua, et al. Preparation of Potato Green Tea Sugar-free Chiffon Cake[J]. Science and Technology of Food Industry, 2022, 43(14): 155−162. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090024.

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Preparation of Potato Green Tea Sugar-free Chiffon Cake

Henan Vocational College of Agriculture, Zhengzhou 451450, China

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Received Date: September 02, 2021
Available Online: May 16, 2022

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Abstract

Abstract

The potato green tea sugar-free chiffon cake was made by using potato flour and green tea flour instead of some low gluten flour, and using xylitol instead of sugar in traditional chiffon cake. With texture characteristics, specific volumes and sensory evaluation as evaluation indexes, the optimal formula was determined by single factors and orthogonal tests: 20% potato powder, 6% green tea powder, 230% egg white and 70% xylitol. The potato green tea sugar-free chiffon cake was light green color, sweet and not greasy, rich in flavor. Compared with traditional chiffon cakes, the total sugar content was low (6.03%) and the content of crude fiber was high (7.89%). It also had some oxidation resistance (antioxidant capacity 0.0560 mmol/g).
- potato powder,
- green tea powder,
- xylitol,
- chiffon cake,
- quality,
- oxidation resistance

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