Research Article
Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties
Table 1
The formulation of sponge cakes contains three different levels of RBPI.
| | Sample | RBPI (g) | Flour (g) | Whole egg (g) | Baking powder (g) | Oil (g) | Milk | Sugar (g) |
| | Control | 0 | 100 | 56 | 3.2 | 31.25 | 62.5 | 75 | | RBPI1 | 1 | 99 | 56 | 3.2 | 31.25 | 62.5 | 75 | | RBPI2 | 2 | 98 | 56 | 3.2 | 31.25 | 62.5 | 75 | | RBPI3 | 3 | 97 | 56 | 3.2 | 31.25 | 62.5 | 75 |
|
|
