Research Article

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

Table 2

Predicted and measured values for the responses at optimum conditions.

Independent variables (responses)Optimum conditions
Measured valuePredicted value

Hardness (N)0.2233
Taste4.488
Texture4.776
Aroma4.558
Acceptability4.76