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

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