Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Table 4

Color parameters of OSP and sponge cake prepared with different levels of OSP^†.

Sample				∆E	H	SI	WI
Crumb
0	76.90 ± 1.35^a	5.60 ± 0.70^a	78.60 ± 1.81^a	0^c	1.49 ± 0.01^b	78.80 ± 1.76^a	17.88 ± 2.07^b
15%	61.10 ± 1.97^b	3.10 ± 0.53^b	65.00 ± 2.85^b	21.05 ± 2.78^b	1.52 ± 0.00^a	65.07 ± 2.84^b	24.15 ± 2.17^a
25%	46.80 ± 0.78^c	−4.03 ± 0.25^c	52.00 ± 2.17^c	41.33 ± 1.73^a	1.49 ± 0.00^c	52.15 ± 2.16^c	25.48 ± 1.41^a
35%	45.20 ± 0.82^c	−4.10 ± 0.20^c	51.30 ± 0.62^c	42.97 ± 0.64^a	1.49 ± 0.00^c	51.46 ± 0.63^c	24.82 ± 0.91^a
Crust
0	62.33 ± 2.52^a	8.73 ± 1.53^a	26.27 ± 4.72^a	0^c	1.24 ± 0.10^a	27.77 ± 4.08^a	53.13 ± 3.58^a
15%	54.23 ± 3.78^b	6.43 ± 1.08^b	8.00 ± 1.00^b	20.60 ± 4.13^b	0.91 ± 0.17^b	10.36 ± 1.60^b	53.07 ± 4.03^a
25%	52.20 ± 1.73^b	2.30 ± 1.44^c	3.77 ± 1.74^b	25.88 ± 2.14^a	1.05 ± 0.07^ab	4.42 ± 2.24^c	51.96 ± 1.88^a
35%	54.80 ± 2.64^b	1.90 ± 1.00^c	3.70 ± 1.00^b	25.24 ± 2.59^a	1.10 ± 0.19^ab	4.21 ± 1.16^c	54.59 ± 2.55^a
OSP	70.00 ± 2.65	−7.20 ± 0.26	63.70 ± 1.06	—	—	—	—

^†Results presented are the mean ± SD of 3 replications. Different superscripts along horizontal line indicate significant difference at probability level of 5%.