Production of Functional Yazdi Cake Enriched with Green Tea Extract

Bakery products are widely produced and consumed around the world due to their ease of cooking and suitable nutritional value. The aim of the present study was to produce a functional Yazdi cake enriched with green tea extract at different levels (0, 2.5, 5 and 10%) and then the amount of total phenolic compounds, texture characteristics, stability oxidative (peroxide value and acid value) and its antimicrobial effect were studied during storage at 2, 4 and 6 days after cooking. The results of evaluating the amount of phenolic compounds to evaluate the amount of antioxidant properties indicate that with increasing the percentage of green tea, the amount of phenolic compounds in the product increased. The average of phenolic compounds increased from 0.657 in the control sample to 0.919 in the sample with 10% green tea level. The rate of change of peroxide value and acid value in the oil extracted from Yazdi cake samples gradually increased until the end of storage time for all samples; but on the last day of storage, the lowest amount in both parameters in the cake contained 10% of green tea extract, which was significantly different from other samples (P<0.05). In terms of texture characteristics, different levels of green tea extract and time and interactions have no significant effect on any of the properties of hardness, adhesiveness, springiness, gumminess and chewiness (P>0.05). The amount of mold and yeast on the last day of storage in the cake containing 10% of green tea had the lowest amount compared to other samples and the control sample had the highest amount of mold and yeast (9.84±0.27 log cfu g) among other samples. Based on the obtained results, green tea extract can increase the shelf life of Yazdi cakes by delaying lipid oxidation and microbial growth at room temperature and are very effective inhibitors of lipid oxidation.