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

被引：5

作者：

Pourzafar, Zohreh ^{[1
]}

Elhamirad, Amir Hossein ^{[1
]}

Zenoozian, Masoud Shafafi ^{[1
]}

Armin, Mohammad ^{[1
]}

机构：

[1] Islamic Azad Univ, Dept Food Sci & Technol, Sabzevar Branch, Sabzevar, Iran

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2023年 / 35卷 / 02期

关键词：

ginger; response surface methodology; sponge cake; tea;

D O I：

10.15586/ijfs.v35i2.2251

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food prod-ucts. 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.

引用

页码：33 / 43

页数：11

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