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	4.53^e ± 0.03	0.89^d ± 0.01	3.62^e ± 0.03	1.79^e ± 0.02
T1	5.45^d ± 0.01	1.58^a ± 0.01	4.71^d ± 0.01	2.94^d ± 0.01
T2	8.63^b ± 0.02	1.12^c ± 0.02	7.47^b ± 0.01	3.25^b ± 0.03
T3	10.8^a ± 0.01	1.25^b ± 0.02	9.3^a ± 0.02	4.47^a ± 0.01
T4	8.12^c ± 0.01	1.11^c ± 0.01	7.32^c ± 0.01	3.17^c ± 0.01
value	0.00	0.00	0.00	0.00