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

Table 3

Results of image analysis of various sponge cake samples.

	Control	GTP 10	GTP 20	GTP 30
Number of cells per mm^2	4.3 ± 0.3	5.6 ± 0.2	6.6 ± 0.2	7.8 ± 0.3
Mean diameter, mm	0.25 ± 0.03	0.18 ± 0.04	0.09 ± 0.01	0.01 ± 0.01

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 = 10). Means with the same letters within a column are not significantly different ()