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

Table 3

The effect of RBPI on some properties of batters and sponge cakes.

Sample	C	RBPI 1	RBPI 2	RBPI 3
Batters
Bostwick number (cm)	^a	^b	^b	^c
Specific gravity (g/cm^3)	^b	^a	1^b	^a
Cakes
Weight (g)	^b	^b	^b	^a
Volume (cm^3)	^a	^b	^c	^d
Baking loss (%)	^a	^b	^b	^c
Protein content (%)	^d	^c	^b	^a

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