Table 2.
Effect of squash seed flour addition (0, 10 and 20 g/100 g of ready-to-bake dry gluten-free premix) on the muffin crumb
| Samples | N (cells/cm2) | AM (mm2) | AT (%) |
|---|---|---|---|
| C | 26.4 b | 149 c | 66 b |
| SSF-10 | 24.2 ab | 136 b | 60 ab |
| SSF-20 | 22.8 a | 127 a | 57 a |
GFP gluten-free premix, SSF squash seed flour, C Control, SSF-10 (10 g SSF/100 g GFP), SSF-20 (20 g SSF/100 g GFP), N numbers of cells per area, AM mean cell area, AT void fraction
Different letters in the same column indicate significant differences between means (p < 0.05)