Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours
Table 9
Sensory evaluation of various gluten-free cupcakes and control (at various intervals).
Sensory Evaluation
Day 0
p value
Day 7
p value
Day 14
p value
T2 mean ± S.D
T3 mean ± S.D
T4 mean ± S.D
T2 mean ± S.D
T3 mean ± S.D
T4 mean ± S.D
T2 mean ± S.D
T3 mean ± S.D
T4 mean ± S.D
Crust color
6.1b ± 0.9
6.4ab ± 0.5
7a ± 0.8
0.038
6.2 ± 0.8
6.2 ± 0.8
6.9 ± 0.7
0.083
6.2 ± 0.8
6.2 ± 0.8
6.9 ± 0.7
0.083
Thickness
6.5b ± 0.8
6.6b ± 0.7
7.3a ± 0.7
0.047
6.5 ± 0.8
6.4 ± 0.8
7.2 ± 0.6
0.061
6.4 ± 0.7
6.4 ± 0.8
7.1 ± 0.6
0.056
Size
6.2b ± 0.9
6.1b ± 0.7
7.5a ± 0.5
≤0.01
6.2b ± 0.8
5.9b ± 0.7
7.4a ± 0.5
≤0.01
6.2b ± 0.8
5.8b ± 0.8
7.3a ± 0.5
≤0.01
Uniformity
7 ± 0.7
7.1 ± 0.7
7.6 ± 0.5
0.104
6.9 ± 0.7
7.2 ± 0.6
7.6 ± 0.5
0.064
6.9b ± 0.7
7.1b ± 0.6
7.6a ± 0.5
0.047
Color
6.6b ± 0.5
6.7b ± 0.5
7.3a ± 0.7
0.021
6.7 ± 0.7
6.7 ± 0.5
7.3 ± 0.7
0.059
6.7 ± 0.7
6.6 ± 0.5
7.1 ± 0.7
0.209
Softness
6.5b ± 0.8
6.6b ± 1.2
7.8a ± 0.8
0.008
6.5b ± 0.8
6.5b ± 1.1
7.8a ± 0.8
0.004
6.5b ± 0.8
6.5b ± 1.1
7.8a ± 0.8
0.04
Tenderness
7.4 ± 0.5
7.3 ± 0.5
7.5 ± 0.5
0.684
7.4 ± 0.5
7.4 ± 0.5
7.6 ± 0.5
0.612
7.3 ± 0.7
7.4 ± 0.5
7.5 ± 0.5
0.743
Moistness
6.6 ± 1.1
7.1 ± 0.7
7.1 ± 0.9
0.376
6.7 ± 0.9
7.1 ± 0.7
7.1 ± 0.9
0.494
6.7 ± 0.9
7.1 ± .7
6.9 ± 0.7
0.554
Odor
6.4b ± 0.5
6.7b ± 0.7
7.6a ± 0.5
≤0.01
6.5b ± 0.5
6.7b ± 0.7
7.8a ± 0.6
≤0.01
6.7b ± 0.7
6.7b ± 0.7
7.7a ± 0.7
0.03
Taste
6.4b ± 0.7
6.6b ± 0.5
8a ± 0.8
≤0.01
6.5b ± 0.7
6.7b ± 0.7
7.9a ± 0.7
≤0.01
6.6b ± 0.8
6.7b ± 0.7
7.9a ± 0.7
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.
