Increasing the functionality of sponge cakes by mint, and cocoa powder addition

While sponge cake is one of the most well-liked cookies in world, mint and cocoa have both been shown to be excellent sources antioxidant compounds. Therefore, aim study was create functional cakes with addition Dutch powder different types mint, proven increased total polyphenol content. Additionally, made an effort produce enhanced dried, ground leaves. To accomplish this, were also added 1, 3, 5% variety, then changes their content assessed. prove functionality cakes, detected by Folin-Ciocalteu, while all measured FRAP method. The spectrophotometric analysis supported baking losses identified components. baked goods ranged from 1.37 1.66 mg GAE/g for peppermint 1.87 spearmint 1.20 1.68 strawberry cakes. changed between 1.84 2.82 AAE/g 4.00 1.56 2.94 natural control samples, without only always had lower levels polyphenols antioxidants. All samples loss (control highest cases), but least it when came case Overall, mints are appropriate production bakery because they give final product a tasty flavor provide significant amount antioxidants despite baking.