Work

Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger

Year: 2023

Type: article

Abstract: Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food products. In the present study, different concentrations of green tea (0–2%), white tea (0–2%), and ginger (0 to 1.5%) extracts were used to formulate a sponge cake. Response surface methodology was used to investigate cake quality attributes. For each response, a second-order polynomial model with high coefficient of determination (R2; >0.95) was developed using multiple linear regression analysis. The overall optimum area with high stability was found at a combined level of green tea (1.44%), white tea (1.71%), and ginger (0.75%) extracts.

Source: Italian Journal of Food Science

DOI: 10.15586/ijfs.v35i2.2251

Authors: Zohreh Pourzafar, Amir Hossein Elhamirad, Masoud Shafafi Zenoozian, Mohammad Armin

Institution: Islamic Azad University of Sabzevar

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,100