Table 4.
Physical characteristics of rice sponge cakes with different concentration of Basil seed gum (Salehi et al., 2017)
| Gum concentration (%) | Ash | Volume (cm3) | Density (kg/m3) | Moisture (%) | Weight after baking (g) |
|---|---|---|---|---|---|
| 0 | 0.400 ± 0.01a | 67.35 ± 0.53c | 362 ± 4.21a | 16.1 ± 0.26c | 24.39 ± 0.13b |
| 0.5 | 0.390 ± 0.01a | 68.50 ± 0.77c | 358 ± 3.82b | 16.8 ± 0.55bc | 24.54 ± 0.11b |
| 1 | 0.403 ± 0.01a | 70.39 ± 0.34b | 364 ± 4.72a | 17.5 ± 0.31b | 25.62 ± 0.08a |
| 1.5 | 0.393 ± 0.01a | 72.73 ± 0.61a | 355 ± 2.64b | 18.2 ± 0.32a | 25.83 ± 0.06a |
Means with different letter within same columns are significantly different (p < .05).