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

Table 3

Proximate composition of QF, WT, and OT.

Sample	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Carbohydrate (%)
QF	10.38 ± 0.15	17.45 ± 0.24	5.64 ± 0.03	2.39 ± 0.02	64.13 ± 0.82
WT	7.76 ± 0.01	29.81 ± 0.11	3.82 ± 0.02	7.39 ± 0.03	50.12 ± 0.92
OT	8.11 ± 0.01	28.22 ± 0.09	4.13 ± 0.02	7.45 ± 0.02	51.67 ± 0.95

Values represent mean ± standard deviation for triplicate determinations. OT: oolong tea powder; WT: white tea powder; QF: quinoa flour.