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	38.83^b ± 0.76	4.55^a ± 0.05	101.7^a ± 0.92	3.53 ± 1.66
T1	38.67^b ± 0.58	4.28^bc ± 0.03	94.7^b ± 0.56	2.45 ± 0.05
T2	40.17^a ± 0.29	4.32^b ± 0.03	89.17^d ± 0.38	2.41 ± 0.15
T3	40.33^a ± 0.58	4.18^c ± 0.08	81^e ± 0.56	2.07 ± 0.04
T4	38.5^b ± 0.87	4.38^b ± 0.08	91.23^c ± 0.61	2.35 ± 0.1
value	0.013	0.00	0.00	0.229