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

Table 4

The effect of RBPI on the crust color and TPA parameters of sponge cakes.

Sample	C	RBPI 1	RBPI 2	RBPI 3
Crust color
	^a	^b	^c	^d
	^d	^c	^b	^a
	^a	^a	^b	^c
TPA parameters
Firmness ()	^b	^b	^b	^a
Springiness	^a	^a	^a	^b
Cohesiveness	^a	^ab	^b	^c
Chewiness ()	^c	^bc	^b	^a

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