Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality

Figure 2

Comparison of water-activity of quinoa cake treatments and control. Water activity of cakes was measured on homogenized samples with an electronic hygrometer at 25 ± 0.2°C. Samples were collected from the middle section of each cake. The data are expressed as mean ± SD from at least three separate experiments. Inter-group comparisons were made using one way ANOVA.The same lowercase letters indicate no significant changes of a treatment’s aw during four-day period at probability level. Different capital letters indicate the significant difference between treatments’ aw in the same day compared to each other at probability level.