The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Table 3

Physical analysis of the gluten-free cake.

Sample	Specific volume (cm^3/g)	Hardness (g)
C	^bc	^b	^a	^c	^d
A10	^bc	^bc	^b	^ab	^c
A20	^c	^c	^bc	^ab	^c
A30	^b	^ab	^cd	^a	^a
Q10	^c	^a	^b	^b	^c
Q20	^a	^d	^c	^b	^b
Q30	^b	^bc	^d	^a	^a

The (standard deviation) within columns with different small letters differs significantly (). C: control; A10: sample containing 10% amaranth flour; A20: sample containing 20% amaranth flour; A30: sample containing 30% amaranth flour; Q10: sample containing 10% quinoa flour; A20: sample containing 20% quinoa flour; A30: sample containing 30% quinoa flour.