Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Table 3

Textural properties of sponge cake made by different levels of OSP during 14 days of storage^†.

Sample

Hardness (g)

Springiness (mm)

Chewiness (g·.mm)

Gumminess (g)

Cohesiveness

Day 1

Day 7

Day 14

Day 1

Day 7

Day 14

Day 1

Day 7

Day 14

Day 1

Day 7

Day 14

Day 1

Day 7

Day 14

0

202.96 ± 0.45^Ba

716.00 ± 2.08^Aa

717.66 ± 8.62^Aa

7.83 ± 0.02^Aa

6.97 ± 0.04^Bb

6.97 ± 0.04^Ba

779.37 ± 15.14^Bb

1492.16 ± 47.17^Aa

1478.33 ± 102.23^Aa

99.45 ± 2.25^Bb

214.06 ± 5.41^Aa

211.95 ± 13.28^Aa

0.49 ± 0.01^Ab

0.30 ± 0.01^Bb

0.29 ± 0.01^Bb

15%

195.33 ± 1.05^Bb

574.16 ± 11.36^Ab

578.33 ± 9.77^Ab

7.81 ± 0.02^Aab

6.86 ± 0.03^Bc

6.85 ± 0.04^Bb

732.21 ± 12.30^Bc

1293.86 ± 88.70^Ab

1264.33 ± 93.65^Ab

93.74 ± 1.45^Bc

188.66 ± 13.95^Ab

184.54 ± 14.76^Ab

0.48 ± 0.01^Ab

0.33 ± 0.02^Bab

0.32 ± 0.02^Bab

25%

190.06 ± 1.15^Bc

507.50 ± 7.85^Ac

507.33 ± 7.75^Ac

7.74 ± 0.03^Ab

6.82 ± 0.02^Bc

6.80 ± 0.00^Bb

736.26 ± 20.10^Abc

1214.95 ± 22.00^Bbc

1202.27 ± 70.76^Bb

95.03 ± 2.24^Bbc

178.14 ± 3.27^Ab

176.72 ± 10.54^Ab

0.50 ± 0.01^Ab

0.35 ± 0.01^Ba

0.35 ± 0.02^Ba

35%

186.43 ± 0.70^Bd

427.50 ± 8.67 ^Ad

473.16 ± 8.51^Ad

7.78 ± 0.05^Aa

7.86 ± 0.04^Aa

6.82 ± 0.03^Bc

837.25 ± 38.34^Ba

1137.84 ± 86.30^Ac

954.73 ± 41.77^Bc

106.28 ± 4.12^Ba

144.80 ± 11.80^Ac

142.01 ± 6.52^Ac

0.57 ± 0.02^Aa

0.30 ± 0.02^Bb

0.30 ± 0.01^Bb

^†Results presented are the mean ± SD of 3 replications. Different lower case letters in columns and different uppercase letters in rows mean significant differences at a probability level of 5%.