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)