Research Article
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.
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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). |