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

Table 6

Sensory evaluation of various sponge cake samples.

	Control	GTP 10	GTP 20	GTP 30
Crust color	6.1000 ± 0.30A	7.4000 ± 0.30B	5.0667 ± 0.25C	3.2333 ± 0.25D
Crumb color	6.7333 ± 0.15A	7.4667 ± 0.35B	5.5000 ± 0.36C	4.4000 ± 0.20D
Flavor	5.7667 ± 0.15A	6.3333 ± 0.15B	5.2333 ± 0.15C	5.1000 ± 0.30C
Texture	7.9333 ± 0.20A	7.1000 ± 0.15C	5.5667 ± 0.15C	3.2667 ± 0.25D
Overall	6.2667 ± 0.15A	7.1000 ± 0.26B	5.6333 ± 0.11C	5.3167 ± 0.10C

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 = 20). Means with the same letters within a column are not significantly different ().