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

Table 5

Color properties of various sponge cake samples.

	Control	GTP 10	GTP 20	GTP 30
Crust
L	53.2667 ± 1.06A	47.7000 ± 1.05B	41.0667 ± 1.32C	37.0000 ± 1.47D
a	13.2000 ± 0.10A	11.3667 ± 1.35A	9.1000 ± 1.41B	8.2000 ± 1.15B
b	19.0667 ± 0.208A	18.2667 ± 0.30B	17.5000 ± 0.20C	16.3000 ± 0.50D
Crumb
L	82.4667 ± 1.90A	50.3333 ± 1.52B	46.1667 ± 1.13C	43.4333 ± 1.15C
a	4.2000 ± 0.30A	1.3333 ± 0.15B	0.1333 ± 0.50C	−1.5667 ± 0.32D
b	19.8667 ± 0.70A	17.9333 ± 0.15B	17.2000 ± 0.10B	16.0667 ± 0.30C

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 ().