The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Table 2

Color parameters () of crust of cake samples containing different amounts of whey protein concentrate (WPC), soy protein isolate (SPI), and xanthan gum (XG).

Treatment
WX (0, 0)	^b A	^c A	^c A
WX (0, 0.15)	^ab A	^c A	^b A
WX (0, 0.3)	^a A	^d A	^a A
WX (5, 0)	^c A	^a A	^b A
WX (5, 0.15)	^e B	^b A	^b A
WX (5, 0.3)	^d A	^b A	^b A
WX (10, 0)	^e B	^a A	^b A
WX (10, 0.15)	^g B	^c A	^b A
WX (10, 0.3)	^f B	^c A	^d A
SX (0, 0)	^b A	^b A	^c A
SX (0, 0.15)	^a A	^b A	^b A
SX (0, 0.3)	^a A	^c A	^a A
SX (5, 0)	^cd A	^a B	^d B
SX (5, 0.15)	^b A	^b B	^d B
SX (5, 0.3)	^f B	^c B	^e B
SX (10, 0)	^e A	^b B	^d B
SX (10, 0.15)	^d A	^b A	^e B
SX (10, 0.3)	^cb A	^b A	^e A

Different superscript letters (a–g) within each column indicate significant differences among the samples of the same group (). Different superscript letters (A, B) within each column indicate significant differences of the same parameter among the samples of different groups ().