Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

Table 7

Total phenolic content (TPC) and antioxidant activity of cake.

Sample	Value
Total phenolic content (TPC)	Total phenolic content (mg GAE/100 g)	DPPH (inhibition %)
CSF0	0.140 ± 0.02^d	14.97 ± 0.02^d
CSF3	0.165 ± 0.01^c	22.39 ± 0.06^c
CSF5	0.183 ± 0.01^b	26.18 ± 0.01^b
CSF7	0.306 ± 0.03^a	29.28 ± 0.07^a

Values are presented as mean ± standard deviation. Means followed by different lowercase letters in the same column are significantly different ().