Table 2.
Physical properties of batters and cakes.
| Carob Flour Level (%) | Cake Batter Density (g/cm3) | Cake Specific Volume (mL/g) | Cake Yield (%) |
|---|---|---|---|
| 0 | 0.83 ± 0.01 b | 2.22 ± 0.12 a | 8.14 ± 0.40 a |
| 10 | 0.78 ± 0.03 b | 2.01 ± 0.08 ab | 7.10 ±0.32 ab |
| 30 | 0.79 ± 0.01 b | 1.93 ± 0.00 abc | 7.37 ± 0.40 ab |
| 50 | 0.80 ± 0.03 b | 1.78 ± 0.10 bc | 7.45 ± 0.15 ab |
| 70 | 1.30 ± 0.03 a | 1.66 ± 0.02 c | 6.31 ± 0.12 b |
Data represent means ± standard deviation (SD, n = 2). Means that do not share a letter are significantly different (p < 0.05) according to Tukey’s pairwise comparison of means.