Table 4.
Physical properties of cakes, biscuits and cupcakes.
| Measure | Control Cake | Protein Cake | Control Biscuit | Protein Biscuit | Control Cupcake | Protein Cupcake |
|---|---|---|---|---|---|---|
| Height (mm) | 60.6 ± 1.0 a | 70.5 ± 1.2 b | - | - | 28.0 ± 0.5 a | 41.3 ± 0.6 b |
| Diameter (mm) | - | - | 61.9 ± 0.4 | 62.7 ± 0.2 | - | - |
| Moisture Content (%) | 28.8 ± 0.4 a | 25.3 ± 0.5 b | 3.1 ± 0.04 a | 2.3 ± 0.05 b | 23.5 ± 0.4 | 24.2 ± 0.2 |
| Water Activity (aw) | 0.87 ± 0.003 | 0.87 ± 0.003 | 0.36 ± 0.01 a | 0.27 ± 0.007 b | 0.81 ± 0.0005 | 0.85 ± 0.004 |
| Colour L* (light-dark) | 74.0 ± 3.8 | 73.2 ± 2.1 | 61.1 ± 2.4 a | 58.3 ± 2.3 b | 78.7 ± 0.5 | 77.8 ± 1.0 |
| Colour a* (green-red) | −3.8 ± 0.2 | −3.6 ± 0.2 | 3.9 ± 0.9 a | 10.4 ± 1.6 b | −3.7 ± 0.1 | −3.3 ± 0.03 |
| Colour b* (blue-yellow) | 29.0 ± 1.9 a | 26.2 ± 0.3 b | 28.6 ± 1.2 a | 32.5 ± 1.7 b | 28.8 ± 0.1 | 25.6 ± 0.5 |
| Hue Angle (arctan (b*/a*)) | 97.4 ± 0.2 | 97.8 ± 0.1 | 82.2 ± 0.4 a | 71.2 ± 1.1 b | 97.5 ± 0.4 | 97.5 ± 0.3 |
| Colour Difference (dE) | 3.8 ± 0.7 | 8.9 ± 0.6 | 3.6 ± 0.5 | |||
| Hardness (g) | 181 ± 18 a | 372 ± 18 b | 2384 ± 140 a | 3201 ± 178 b | 784 ± 50 a | 1130 ± 83 b |
| Chewiness (-) | 135 ± 48 a | 294 ± 53 b | - | - | 504 ± 51 a | 814 ± 86 b |
| Springiness (%) | 0.96 ± 0.01 | 0.96 ± 0.01 | - | - | 89.5 ± 3.6 | 89.1 ± 1.8 |
| Cohesiveness (-) | 0.78 ± 0.01 a | 0.82 ± 0.009 b | - | - | 0.71 ± 0.03 a | 0.80 ± 0.02 b |
| Adhesiveness (g.s) | - | - | - | - | −2.2 ± 0.8 a | −0.06 ± 0.2 b |
| Resilience (%) | - | - | - | - | 29.2 ± 1.5 | 31.9 ± 0.8 |
| Gumminess (-) | - | - | - | - | 559 ± 41 a | 910 ± 82 b |
| Fracturability (mm) | - | - | 43.0 ± 6.7 a | 84.2 ± 12 b | - | - |
Values are expressed as mean of three replicates ± standard error. Significant differences (p < 0.05) between control and protein sample pairs are denoted by differing letters. (-) represents no unit (dimensionless data). Some measures did not apply to all product types; in the table above, the colour measurements relate to the crumb of cake and cupcake, and the top surface of biscuit.