International Journal of Food Science

Research Article

Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Table 5

Physical properties of cupcake samples containing different ratios of PPP.
Cake samplesWeight (g)Volume (cm3)Specific volume (cm3/g)
Control cupcake
Cupcake with 5% PPP
Cupcake with 10% PPP
Cupcake with 15% PPP
Cupcake with 20% PPP
PPP: pomegranate peel powder. Data are the ; . Mean values in the same column with the same superscript do not differ significantly ().