Table 4.
TPA parameters of sponge cakes prepared with button mushroom powder
| Samples | Consistency (g.s) | Hardness (g) | Springiness | Cohesiveness | Gumminess (g) | Chewiness (g) | Resilience |
|---|---|---|---|---|---|---|---|
| Control | 4578.83 a | 861.11 a | 0.90 a | 0.58 a | 503.21 a | 450.56 a | 0.22 a |
| 5 % | 2325.59 b | 498.99 b | 0.92 a | 0.64 b | 318.43 b | 293.93 b | 0.26 b |
| 10 % | 2268.04 b | 484.46 b | 0.91 a | 0.62 b | 299.91 bc | 274.34 bc | 0.23 a |
| 15 % | 1797.03 c | 416.58 c | 0.92 a | 0.65 b | 272.90 c | 251.63 c | 0.26 b |
Means with different letter within columns are significantly different (P < 0.05)