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

Table 4

Texture profile analysis of various sponge cake samples.

	Control	GTP 10	GTP 20	GTP 30
Hardness	1.5533 ± 0.02A	1.6833 ± 0.02B	1.9900 ± 0.03C	2.6200 ± 0.04D
Cohesiveness	0.81 ± 0.02A	0.78 ± 0.03AB	0.7367 ± 0.02B	0.65 ± 0.02C
Springiness	0.90 ± 0.02A	0.8800 ± 0.02A	0.7900 ± 0.02B	0.6800 ± 0.02C

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 = 5). Means with the same letters within a column are not significantly different ().