Table 5.

Effect of cholesterol and green tea powder on the gel properties of egg whites.

Treatment	Con		GTP		SEM	P-value
Cholesterol	High	Low	High	Low		Treatment	Cholesterol	Interaction
Hardness g	799.3a	710.1a	361.9b	468.9b	23.58	<0.001	0.861	0.071
Cohesiveness	0.59a	0.55a,b	0.57a,b	0.55b	0.005	0.401	0.022	0.852
Chewiness	421.14a	328.19a,b	179.30c	247.77b,c	16.42	<0.001	0.703	0.021
Gelling property	467.7a	394.1a	207.9b	256.5b	10.18	<0.001	0.68	0.06
Springiness/%	0.21	0.19	0.2	0.18	0.003	0.66	0.204	0.97
Water retention/%	88.1a	81.9a,b	81.2a,b	76.2b	1.36	0.029	0.051	0.817

^a–cMeans with no common superscripts are different (P < 0.05).

Abbreviations: Con, control; GTP, green tea powder.