Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties

Table 2

Some qualitative properties of RBPI.

Physical and chemical properties
Protein content (%)
Protein digestibility (%)
Oil absorption capacity (g/g)
Water-binding capacity (g/g)

Each value in the table represents the deviation of triplicate analysis. Different superscripts within a column represent significant difference at .