| Autor: |
Jie TIAN, Ruilin SUN, Junhua LI, Zhiwei QIAN |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 155-162 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021090024 |
| Popis: |
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). |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
