Research Article
Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours
Table 3
Texture analysis of various gluten-free cupcakes and control.
| Groups | Firmness | Cohesiveness | Gumminess | Chewiness |
| T0 | 4.53e ± 0.03 | 0.89d ± 0.01 | 3.62e ± 0.03 | 1.79e ± 0.02 | T1 | 5.45d ± 0.01 | 1.58a ± 0.01 | 4.71d ± 0.01 | 2.94d ± 0.01 | T2 | 8.63b ± 0.02 | 1.12c ± 0.02 | 7.47b ± 0.01 | 3.25b ± 0.03 | T3 | 10.8a ± 0.01 | 1.25b ± 0.02 | 9.3a ± 0.02 | 4.47a ± 0.01 | T4 | 8.12c ± 0.01 | 1.11c ± 0.01 | 7.32c ± 0.01 | 3.17c ± 0.01 | value | 0.00 | 0.00 | 0.00 | 0.00 |
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