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

Table 4

Sensory evaluation values of the gluten-free cakes.

Sample	Taste	Texture	Aroma	Color	Overall; acceptability
Control (rice)
Optimized

Different letters in columns differ statistically at a level of 5% probability by Tukey’s test (). Score: ; ; ; ; ; ; .