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
8a ± 0.8
7.6ab ± 0.5
6.1d ± 0.9
6.4cd ± 0.5
7bc ± 0.8
≤0.01
Thickness
8a ± 0.7
8a ± 0.8
6.5b ± 0.8
6.6b ± 0.7
7.3a ± 0.7
≤0.01
Size
8.6a ± 0.5
7.7b ± 0.5
6.2c ± 0.9
6.1c ± 0.7
7.5b ± 0.5
≤0.01
Uniformity
8.4a ± 0.5
8.3a ± 0.7
7c ± 0.7
7.1c ± 0.7
7.6b ± 0.5
≤0.01
Color
8.3a ± 0.7
7.8ab ± 0.4
6.6c ± 0.5
6.7c ± 0.5
7.3b ± 0.7
≤0.01
Softness
7.1ab ± 0.6
7.2ab ± 0.6
6.5b ± 0.8
6.6b ± 1.2
7.8a ± 0.8
0.08
Tenderness
6.7b ± 0.5
6.5b ± 0.5
7.4a ± 0.5
7.3a ± 0.5
7.5a ± 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
7.1ab ± 0.6
7.1ab ± 0.3
6.4c ± 0.5
6.7bc ± 0.7
7.6a ± 0.5
≤0.01
Taste
6.9b ± 0.9
6.5b ± 0.5
6.4b ± 0.7
6.6b ± 0.5
8a ± 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.