Research Article
Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours
Table 2
Physical properties of various gluten-free cupcakes and control.
| Groups | Weight | Height | Volume | Specific Volume |
| T0 | 38.83b ± 0.76 | 4.55a ± 0.05 | 101.7a ± 0.92 | 3.53 ± 1.66 | T1 | 38.67b ± 0.58 | 4.28bc ± 0.03 | 94.7b ± 0.56 | 2.45 ± 0.05 | T2 | 40.17a ± 0.29 | 4.32b ± 0.03 | 89.17d ± 0.38 | 2.41 ± 0.15 | T3 | 40.33a ± 0.58 | 4.18c ± 0.08 | 81e ± 0.56 | 2.07 ± 0.04 | T4 | 38.5b ± 0.87 | 4.38b ± 0.08 | 91.23c ± 0.61 | 2.35 ± 0.1 | value | 0.013 | 0.00 | 0.00 | 0.229 |
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