Rawaa Tlay* (1), Mohamad Mohamad (1)and Hadyia Almoqdad (1)
(1). Dept. Food Science, Agricultural College, Damascus University, Damascus, Syria.
(*Corresponding author: Dr. Rawaa Tlay, E-Mail: rawaa751@gmail.com)
Received: 30/05/2022 Accepted: 2/10/2022
Abstract:
This research was conducted at the Faculty of Agricultural Engineering in the Laboratories of the Food Science Department in 2021 AD, and was aimed to study chemical and microbial properties of cupcake product after adding green tea extract at different proportions. The samples were prepared by adding green tea extract in different proportions (3, 5 and 10%). The sample fortified with green tea extract by 10% showed a significant increase in its moisture content, as the percentage of moisture content reached to (19.91%), while pH of this sample increased to (9.05 compared with control sample (6.98). On the other hand, the sample supplemented with 10% of green tea extract showed a significant increase in its total phenols content and antioxidant activity, as the percentage of total phenols reached to (19.21 mg/100g sample), while the antioxidant activity of this sample reached to (82.89%) compared with control sample (2.27%) immediately after manufacturing, and the sample fortified with 5% of green tea extract was superior in sensory characteristics compared with other samples. As for the microbial aspect, all samples were free of coliform bacteria, and results indicated a decrease in total count of bacteria in the samples supplemented with green tea extract at different proportions.
Key Words: Green Tea Extract, Cupcake, Microbial Load, Total Phenols, Antioxidant Activity.
Full paper in Arabic: pdf