Figure 6.

Total porosity of (a) batters and (b) cakes calculated from X-ray microtomography images. The batters and cakes were prepared with shortening and 3% MAG oleofoam using the AACC method (shortening-AACC and MAG-AACC, respectively). Batters and cakes prepared with canola oil, shortening oleofoam, 3%MAG oleofoam, 3%MAG+PPC oleofoam, and 3%MAG+FPC oleofoam using the new method developed in the lab (shortening, MAG, MAG+PPC, and MAG+FPC, respectively). Different letters in each figure indicate a statistically significant difference (p < 0.05). MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.