Effects of Euglena gracilis on the quality and antioxidant activity of Chiffon cake

Authors

YANG Binhuang, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China;College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
HUANG Yulan, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China;College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
DAI Congjie, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China;College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China;Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou, Fujian 362000, China;The Engineering Research Center for Characteristic Traditional Food of Southern Fujian, Quanzhou, Fujian 362000, China
WANG Baobei, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China;College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China;Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou, Fujian 362000, China;The Engineering Research Center for Characteristic Traditional Food of Southern Fujian, Quanzhou, Fujian 362000, ChinaFollow

Corresponding Author(s)

王宝贝（1982—），女，泉州师范学院副教授，博士。E-mail：baobeiw@qztc.edu.cn

Abstract

Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%, 6.0% and 8.0%) with different contents were applied to Chiffon cake. The specific volume, water content, color, texture characteristics, sensory quality score, and antioxidant capacity of the cake were studied. Results: The addition of E. gracilis powder reduced the specific volume and the brightness of the cake, but had little effect on the water content. As the content of E. gracilis powder increased, the hardness, adhesiveness and chewability of the cake increased observably, while the elasticity, resilience and cohesion did not change a lot. The addition of E. gracilis powder significantly increased the antioxidant capacity of the cake, and statistical analysis showed that the antioxidant capacity was positively related to the content of E. gracilis powder (P<0.01). According to texture and sensory analysis, the sensory quality score of the cake with 4.0% E. gracilis powder was the highest. Conclusion: The application of E. gracilis powder into Chiffon cake significantly improved the antioxidant capacity, nutritional value of the cake and the quality of the cake as well.

Publication Date

1-30-2024

First Page

152

Last Page

157

DOI

10.13652/j.spjx.1003.5788.2023.80480

Recommended Citation

Binhuang, YANG; Yulan, HUANG; Congjie, DAI; and Baobei, WANG (2024) "Effects of Euglena gracilis on the quality and antioxidant activity of Chiffon cake," Food and Machinery: Vol. 40: Iss. 1, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2023.80480
Available at: https://www.ifoodmm.cn/journal/vol40/iss1/23

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