Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake

Table 1

The sponge cake formulation with various percentages of flour replacement with green tea powder (GTP).

Ingredients	GTP 0	GTP 10	GTP 20	GTP 30
Flour	100	90	80	70
Green tea powder	0	10	20	30
Sugar	72	72	72	72
Sunflower oil	52	52	52	52
Sodium chloride	3	3	3	3
Vanilla	0.5	0.5	0.5	0.5
Baking powder	1.34	1.34	1.34	1.34
Egg	72	72	72	72
Nonfat dry milk powder	4	4	4	4
Water	25	25	25	25