Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Table 3

Physical parameters of cakes.

		Control	BHT-added	CME-added	SME-added
Moisture (%)		21.83(±1.12)^a	20.82(±1.56)^a	23.87(±1.87)^a	23.08(±0.72)^a
Porosity (%)		55.75(±4.67)^a	56.96(±1.14)^a	51.79(±2.54)^a	54.81(±0.08)^a
Crumb density g/cm^3		0.507(±0.024)^a	0.416(±0.003)^c	0.443(±0.003)^b	0.434(±0.016)^b
Pore area (cm^2)		0.006(±0.004)^a	0.006(±0.003)^a	0.006(±0.001)^a	0.006(±0.001)^a
Color		64.99 ± 3.14^a	61.77 ± 2.71^a	59.50 ± 3.18^a	66.28 ± 5.16^a
		−0.64 ± 1.48^a	2.50 ± 2.65^a	2.50 ± 1.01^a	1.21 ± 2.01^a
		29.02 ± 4.88^a	31.73 ± 4.91^a	25.13 ± 3.50^a	31.99 ± 6.57^a

Each data point represents mean ± SD (n = 3). Different letters (a, b, and c) indicate a significant difference within the same row ().