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

Table 7

The glycemic potential of various sponge cake samples.

	RDS	SDS
Control	70.6667 ± 1.52A	37.6667 ± 1.52A
GTP 10	64.0000 ± 2.00B	33.3333 ± 2.08B
GTP 20	58.6667 ± 2.51C	26.6667 ± 1.15C
GTP 30	44.6667 ± 1.52D	22.3333 ± 2.08D

Control, GTP 10, GTP 20, and GTP 30 are 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 ().