In texture profile analysis, the ha

In texture profile analysis, the hardness of samples measured
showed that the cake became harder with increasing levels of
green tea powder (Table 3). The results are in agreement with
the findings of our previous study (Lee & Lin, 2008), which reported
an increase in chiffon cake hardness with the increase of GABA (caminobutyric
acid) tea. Kamel and Rasper (1988) pointed out that
the firmness of cakes was directly related to the density of the
tested materials (indirectly to its volume). The weight of samples
was not significantly different among any of the cakes in this study.
Thus, the increase in hardness was mainly related to the volume of
these cakes. Cohesiveness quantifies the internal resistance of food
structure. Briefly, cohesiveness is the ability of a material to stick to
itself. TPA results showed a decrease in the cake cohesiveness with
an increased level of green tea powder. In a typical TPA graph,
adhesiveness is the adherence of the cake to the probe and the
stage after the first compression. Adhesiveness is the negative
force area between the first and second bite. Since adhesiveness
is expressed as a negative area by the TPA software, numbers of
greater negative value are more adhesive. Furthermore, TPA results
showed a decrease in the cake adhesiveness with an increased level
of green tea powder