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

Table 3

Overall acceptability of cake samples containing whey protein concentrate and xanthan gum (WPCXG) and samples containing soy protein isolate and xanthan gum (SPIXG).

Treatment	WPCXG	Treatment	SPIXG
WX (0, 0)	^e A	SX (0, 0)	^d A
WX (0, 0.15)	^d A	SX (0, 0.15)	^c A
WX (0, 0.3)	^c A	SX (0, 0.3)	^ab A
WX (5, 0)	^d A	SX (5, 0)	^cd A
WX (5, 0.15)	^bc A	SX (5, 0.15)	^b B
WX (5, 0.3)	^ab A	SX (5, 0.3)	^a A
WX (10, 0)	^b A	SX (10, 0)	^cd B
WX (10, 0.15)	^ab A	SX (10, 0.15)	^ab B
WX (10, 0.3)	^a A	SX (10, 0.3)	^ab B

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