Optimization of the Effect of Green Tea, White Tea and Ginger Extracts on Physicochemical characterization of Sponge Cake by Response Surface Methodology (RSM)

In recent years, the use of plant sources with bioactive compounds such as pigments and antioxidants in food has greatly expanded. Research has shown that these resources play an important role in improving quality properties and increasing the shelf life of food products such as cereals and dairy products. According to these points, in the present study, single levels of green tea extract (0, 1 , 2%), white tea (0, 1 , 2%) and ginger (0, 0/75 , % 1) were used in the sponge cake formulation and chemical and physicochemical experiments was performed on different treatments. To optimize the results, the Response Surface Methodology (RSM) was used. By increasing levels of green tea, white tea and ginger extracts, the fat, protein and total phenol content and pH value in the treatments increased. In contrast, moisture content, acidity and peroxide value decreased. All three extracts of green tea, white tea and ginger had significant effects on the quality characteristics of sponge cake samples. The results of the RSM showed that the low levels of the evaluated extracts in the studied parameters, except the peroxide value, gave better results.