Effect of GABA Tea on Quality Characteristics of Chiffon Cake

From: Cereal Chemistry | Date: January 1, 2008| Author: Lin, Sheng-Dun; Lee, Ching-Ching | Copyright information

ABSTRACT

The effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and crumb a value of baked cakes increased with increasing GABA tea level; whereas, the pH and moisture in cake batter, and the moisture, water activity, cake vo...

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