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. 2016 Jan 7;53(3):1418–1423. doi: 10.1007/s13197-015-2165-9

Table 2.

Physico-chemical characteristics of sponge cakes prepared with button mushroom powder

Samples Volume (cm 3 ) Density (kg/m 3 ) Moisture (%) Fat (%) Protein (%) Carbohydrate (%) Ash (%)
Control 66.68a 379a 18.40a 23.34a 5.95a 51.50 a 0.81 a
5 % 67.20ab 378ab 19.59b 23.25a 6.52b 49.71 b 0.94 b
10 % 67.96b 371b 19.27b 23.26a 7.09c 49.26 b 1.12 c
15 % 69.65c 363c 19.65b 23.19a 7.66d 48.18 b 1.32 d

Means with different letter within columns are significantly different (P < 0.05)