Enhancement of Phenolic Content and Antioxidant Capacity in Chiffon Cake Through Partial Replacement of Low-Gluten Flour with Mycoprotein Powder

The chiffon cake is widely consumed and is especially age-friendly due to its soft texture and ease of swallowing. However, conventional formulations based on low-gluten flour (LGF) are low in bioactive compounds and offer limited nutritional value. This study examined whether partial replacement of LGF with mycoprotein powder (MPP), a sustainable fungal protein rich in phenolics and flavonoids, could enhance the functional properties of chiffon cakes, with substitution levels up to 80% of LGF. Building on our previous work showing that mycoprotein substitution preserves chiffon cake texture and sensory quality, we focused on phenolic composition and antioxidant capacity in this study. Free and bound phenolics were quantified directly in cake samples, and bioactives were extracted with water, 50% ethanol, and 95% ethanol. Total flavonoid content and antioxidant capacity were assessed using DPPH, ABTS, ferric reducing antioxidant power, ferrous-ion chelating activity, and reducing power assays. Increasing MPP levels significantly elevated extraction yield, total phenolics, and total flavonoids, with 50% ethanol giving the highest recoveries. At 80% MPP substitution, total phenolics nearly doubled, and flavonoids increased more than six-fold, accompanied by marked improvements across all antioxidant assays. These findings support mycoprotein fortification as a viable strategy to enhance the nutritional and functional quality of chiffon cakes.