裸藻对戚风蛋糕品质及抗氧化能力的影响

目的:探索裸藻对戚风蛋糕品质的影响。方法:将裸藻粉添加到戚风蛋糕中，探索不同添加量(0.0%,2.0%,4.0%,6.0%,8.0%)对蛋糕比容、含水量、色泽、质构特性、感官评价及蛋糕抗氧化能力的影响。结果:添加裸藻粉后，蛋糕的比容和亮度降低，但其含水量变化不大。随着裸藻粉添加量的增加，蛋糕的硬度、胶着性和咀嚼性明显增大，弹性、回复性、内聚性变化不大。添加裸藻粉可以显著提高蛋糕的抗氧化能力，且抗氧化能力的提高与裸藻粉添加量具有极强的正相关性(P<0.01)。综合质构和感官分析，当裸藻粉添加量为4.0%时，感官评分最高，羟自由基清除率和总抗氧化能力分别比对照组提高了15.3%和17.0%。结论:在戚风蛋糕中添加裸藻粉，可以显著提高蛋糕的抗氧化能力和营养价值，还能一定程度上改善蛋糕的品质。

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

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.