Abstract: Dandelion powder was added to the cake-specific wheat flour to study the effects of different proportions of dandelion powder added on the specific volume, texture, color, sensory qualities, and phenolics antioxidant activities of the cake. The results showed that when the dandelion flour was added not more than 4%, it had no significant effect on the volume of the cake. Based on the comprehensive texture and sensory analysis, when the dandelion flour content was added about 2%, the cake had a uniform internal structure. In addition, the cake had consistent pale green color, and faint dandelion taste tune. Its chewiness was increased and its sensory quality was better than the control group. Adding dandelion flour significantly increased the contents of total polyphenols in the cake, enhanced the DPPH and ABTS free radical scavenging capacities. This study provides a new idea for the development of functional nutritional cake, and opens a new way for the use of dandelion in processing bakery foods.
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