Table 6. Physical properties of cupcakes after baking for the formulations tested.

Data expressed as mean ± S.D. of triplicate determinations.

Parameter	Standard formulation (100% vegetable fat)	Formulation A (50% vegetable fat + 50% biosurfactant)	Formulation B (25% vegetable fat + 75% biosurfactant)	Formulation C (100% biosurfactant)
Weight (g)	44.841 ± 0.05	44.955 ± 0.22	43.712 ± 0.01	44.576 ± 0.29
Height (mm)	41.265 ± 1.18	35.975 ± 1.93	45.885 ± 0.94	42.435 ± 0.35
Diameter (mm)	59.120 ± 0.25	57.630 ± 0.01	59.400 ± 0.36	57.610 ± 0.68