Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours

Table 7

Sensory evaluation of various gluten-free cupcakes and control (baseline).

Sensory evaluation	T0 mean ± S.D	T1 mean ± S.D	T2 mean ± S.D	T3 mean ± S.D	T4 mean ± S.D	value
Crust color	8^a ± 0.8	7.6^ab ± 0.5	6.1^d ± 0.9	6.4^cd ± 0.5	7^bc ± 0.8	≤0.01
Thickness	8^a ± 0.7	8^a ± 0.8	6.5^b ± 0.8	6.6^b ± 0.7	7.3^a ± 0.7	≤0.01
Size	8.6^a ± 0.5	7.7^b ± 0.5	6.2^c ± 0.9	6.1^c ± 0.7	7.5^b ± 0.5	≤0.01
Uniformity	8.4^a ± 0.5	8.3^a ± 0.7	7^c ± 0.7	7.1^c ± 0.7	7.6^b ± 0.5	≤0.01
Color	8.3^a ± 0.7	7.8^ab ± 0.4	6.6^c ± 0.5	6.7^c ± 0.5	7.3^b ± 0.7	≤0.01
Softness	7.1^ab ± 0.6	7.2^ab ± 0.6	6.5^b ± 0.8	6.6^b ± 1.2	7.8^a ± 0.8	0.08
Tenderness	6.7^b ± 0.5	6.5^b ± 0.5	7.4^a ± 0.5	7.3^a ± 0.5	7.5^a ± 0.5	≤0.01
Moistness	6.5 ± 0.5	6.5 ± 0.5	6.6 ± 1.1	7.1 ± 0.7	7.1 ± 0.9	0.19
Odor	7.1^ab ± 0.6	7.1^ab ± 0.3	6.4^c ± 0.5	6.7^bc ± 0.7	7.6^a ± 0.5	≤0.01
Taste	6.9^b ± 0.9	6.5^b ± 0.5	6.4^b ± 0.7	6.6^b ± 0.5	8^a ± 0.8	≤0.01

Data presented as mean ± SD, significant difference, one-way ANOVA, level of significance (0.05), All the superscripts in a row represents significantly different groups.