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

Table 2

Independent variables and their levels used in Box–Behnken design for the formulation of sponge cake samples containing different levels of OT, WT, and QF.

Independent variables	Symbol	Coded levels	Coded levels	Coded levels
		−1	−1	−1
WT level		0	7.5	15
OT level		0	10	20
QF level		0	20	40
Samples	Wheat flour (%)	OT^A (%)	WT^B (%)	QF^C (%)
1	62.5	10	7.5	20
2	45	20	15	20
3	62.5	10	7.5	20
4	92.5	0	7.5	0
5	80	0	0	20
6	62.5	10	7.5	20
7	62.5	10	7.5	20
8	65	0	15	20
9	72.5	20	7.5	0
10	65	10	15	0
11	90	10	0	0
12	50	10	0	40
13	32.5	20	7.5	40
14	35	10	15	40
15	60	20	0	20
16	62.5	10	7.5	20
17	72.5	0	7.5	20

^AOT: oolong tea powder; ^BWT: white tea powder; ^CQF: quinoa flour.