Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Table 4

Texture analysis of control and optimized sponge cake samples.

Samples	Hardness (g)	Cohesiveness	Gumminess (g)	Springiness	Chewiness (mJ)
Control^A	215	0.67	144	12.69	17.91
Optimum^B	317	0.61	233	12.97	29.70

^AControl: sponge cake sample contains 100% wheat flour. ^BOptimum: sponge cake sample contains 42.86% wheat flour, 17.17% OT (oolong tea powder), 15% WT (white tea powder) and 24.97% QF (quinoa flour).