Table 7. Physical–chemical composition and energy value of cupcakes for the tested formulations.
Data expressed as mean ± S.D. of triplicate determinations. Means in the same line with different letters are significantly different (p ≤ 0.05) according to the Tukey Test.
| Parameter | Standard formulation (100% vegetable fat) | Formulation A (50% vegetable fat + 50% biosurfactant) | Formulation B (25% vegetable fat + 75% biosurfactant) | Formulation C (100% biosurfactant) |
|---|---|---|---|---|
| Moisture (%) | 26.43 ± 0.28a | 26.25 ± 0.35a | 20.75 ± 0.07b | 19.45 ± 0.21c |
| Lipids (%) | 19.72 ± 1.94a | 18.61 ± 3.25a | 19.15 ± 0.49ª | 22.50 ± 0.56ª |
| Ashes (%) | 2.50 ± 0.02a | 2.07 ± 0.01b | 1.95 ± 0.00c | 1.72 ± 0.03d |
| Proteins (%) | 6.86 ± 0.0a | 6.45 ± 0.08b | 4.14 ± 0.01c | 3.17 ± 0.02d |
| Carbohydrates (%) | 44.88 ± 1.62a | 46.60 ± 2.99ac | 54.01 ± 0.41b | 53.15 ± 0.41bc |
| Energy value (kcal) | 382.86 ± 10.90a | 379.73 ± 17.62ª | 404.95 ± 2.76ab | 427.80 ± 3.53b |
| pH | 8.19 ± 0.01a | 6.60 ± 0.00b | 6.50 ± 0.00c | 6.30 ± 0.00d |