Table 3.
Baking properties of muffins prepared with XanFlax powder.
| Property | XanFlax Content in Mix with Refined Wheat Flour (%) | ||||
|---|---|---|---|---|---|
| 0 | 5 | 10 | 20 | 40 | |
| Weight (g) | 64.72 ± 0.50 a | 65.21 ± 0.58 a | 65.24 ± 0.40 a | 65.22 ± 0.24 a | 65.09 ± 0.38 a |
| Height (cm) | 5.23 ± 0.08 b | 5.35 ± 0.05 a | 5.22 ± 0.10 b | 5.20 ± 0.11 b | 4.68 ± 0.08 c |
| Volume (mL) | 120.77 ± 2.66 bc | 131.33 ± 4.20 a | 123.33 ± 5.20 b | 116.33 ± 3.88 c | 100.20 ± 1.92 d |
| Specific gravity (unitless) | 0.41 ± 0.00 b | 0.41 ± 0.00 b | 0.41 ± 0.00 b | 0.41 ± 0.00 b | 0.43 ± 0.00 a |
| Loss rate (%) | 7.55 ± 0.72 a | 6.84 ± 0.83 a | 6.81 ± 0.57 a | 6.83 ± 0.35 a | 7.01 ± 0.54 a |
Values (means ± SDs) within rows followed by different lower-case superscript letters are significantly different at p < 0.05 as shown by Duncan’s multiple range test.