Table 4.
Comparison of textural properties of the cup cakes
| Textural properties | Samples | ||||||
|---|---|---|---|---|---|---|---|
| Cream Delight | Kup Keyk | Choco Cup | Take 2 | Jig Jag Cake | Control | Developed product (0.005 % oil) | |
| Hardness (g) | 127.50 | 248.80 | 147.90 | 219.40 | 425.30 | 205.90 | 499 |
| Cohesiveness | 0.26 | 0.52 | 0.30 | 0.33 | 0.29 | 0.39 | 0.44 |
| Adhesiveness (g-s) | 41.77 | 31.81 | 61.09 | 25.32 | 42.39 | 11.84 | 34.29 |
| Springiness | 1.58 | 1.20 | 1.78 | 0.91 | 0.69 | 0.55 | 1.44 |
| Gumminess (g) | 33.15 | 129.38 | 44.37 | 72.40 | 123.38 | 80.30 | 219.56 |
| Chewiness (g) | 52.38 | 155.25 | 78.98 | 65.89 | 85.10 | 44.17 | 316.17 |