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 value | Predicted value |
| Hardness (N) | | 0.2233 | Taste | | 4.488 | Texture | | 4.776 | Aroma | | 4.558 | Acceptability | | 4.76 |
|
|