Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour

Table 1

Run order of the central composite design, with the corresponding factor levels.

Run	Formulation	Rice flour	Sweet potato flour	Whole chia flour	Xanthan gum
1	R100CSF5	100	0	5	0
2	R50P50CSF2/5XG0/15	50	50	2.5	0.15
3	R100	100	0	0	0
4	R50P50XG0/15	50	50	0	0.15
5	P100CSF2/5XG0/15	0	100	2.5	0.15
6	P100CSF5XG0/3	0	100	5	0.3
7	R50P50CSF2/5XG0/15	50	50	2.5	0.15
8	P100	0	100	0	0
9	R50P50CSF5XG0/15	50	50	5	0.15
10	R50P50CSF2/5XG0/15	50	50	2.5	0.15
11	R100CSF5XG0/3	100	0	5	0.3
12	P100XG0/3	0	100	0	0.3
13	P100CSF5	0	100	5	0
14	R50P50CSF2/5XG0/15	50	50	2.5	0.15
15	R50P50CSF2/5XG0/15	50	50	2.5	0.15
16	R50P50CSF2/5XG0/15	50	50	2.5	0.15
17	R100CSF2/5XG0/15	100	0	2.5	0.15
18	R100XG0/3	100	0	0	0.3
19	R50P50CSF2/5XG0/3	50	50	2.5	0.3
20	R50P50CSF2/5	50	50	2.5	0

R: rice flour; P: potato flour; CSF: chia seed flour; XG: xanthan gum.