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 |
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