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
收藏
页码：33 / 43
页数：11
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