Chemical and Sensory evaluation of green tea powder in Sponge Cake

Nowadays, the cake is identified as a consumed food in the household good which is prepared as the industrial and domestic. Besides the domestic consuming, it is applied in assemblies, ceremonies and celebrations. Increasing the consuming, diverse tendency of consumers, intense competition in food industry, the different shape and taste cakes with numerous nutrition properties are produced and they can consider many attentions. The green tea dedicated a precious situation as a medicinal plant in food and pharmaceutical research. The numerous benefits such as desire antioxidant specifications, helping to control and treatment of cancer disease, cardio-vascular disease, which are caused by the poly-phenolic, vitamins, amino acids, fibers, minerals and etc. are the reason for considering of the food and pharmaceutical scientist and researchers. One of the important researches in this field is the preparation of cake and biscuits by the green tea. In this research, the green tea powder is used in the cake formulation base on wheat flavor. The different percentage of powder is 10, 20 and 30%. The prepared cakes are evaluated in physicochemical properties such as the peroxide test, acid value, anisidin, iodic, Saponification and also the staling and organoleptic characteristics.Among the different percentage of cake formulation, two P10 and E10 have the best properties by considering all of these factors. In physical properties, the P10 has better tissue and structure and so is selected as the sample formulation.