Preparation of a sponge cake containing honey and evaluation of α-amylase inhibition by tea leaf extracts

Abstract

 In this study, I attempted to monitor α-amylase inhibition by various types of tea leaf extracts in sponge cake prepared using honey. I also attempted to ensure that the sponge cake raises to the desired height. α-Amylase was inhibited by green tea and oolong tea, and the height of the sponge cake increased when these tea extracts were added to the batter. As part of the sensory evaluation, I received a positive response from 10 individuals, who found the sponge cake containing honey and tea leaf extracts appealing, implying that the cakes prepared using the aforementioned ingredients would become popular among consumers.