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

Table 2

Weight, volume, moisture content, and porosity of various sponge cake samples.

	Control	GTP 10	GTP 20	GTP 30
Weight (g)	302.0000 ± 2.00A	299.6667 ± 2.51AB	297.6667 ± 2.08BC	295.3333 ± 1.52C
Volume (ml)	1431.0000 ± 4.58A	1397.0000 ± 2.64B	1186.0000 ± 4.00C	876.3333 ± 7.57D
Moisture (%)	27.3333 ± 1.52A	25.6667 ± 2.51AB	23.6667 ± 1.52BC	22.0000 ± 1.00C
Porosity (%)	74.0000 ± 2.00A	70.0000 ± 1.00B	63.3333 ± 1.52C	51.0000 ± 2.00D

Control, GTP 10, GTP 20, and GTP 30: prepared with 0%, 10%, 20%, and 30% replacement of cake flour with green tea powder, respectively. Each value is expressed as mean ± standard deviation (n = 3). Means with the same letters within a column are not significantly different ().