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

Table 5

Approximate values of Physical & textural properties of quinoa cake treatments.

Treatment	Springiness (mm)	Specific volume (cm^3/kg)	Porosity	Chewiness (g/mm)
Control	9.277 ± 0.409^a	2.733 ± 0.067^a	26.56 ± 0.230^a	11.33 ± 0.208^a
1	7.657 ± 1.605^b	2.718 ± 0.065^a	24.44 ± 0.208^b	7.800 ± 0.265^b
2	7.253 ± 0.153^b	2.624 ± 0.014^a	24.42 ± 1.215^b	7.807 ± 0.133^b
3	7.057 ± 0.232^b	2.620 ± 0.045^a	23.54 ± 0.081^b	7.497 ± 0.150^b
4	6.923 ± 0.172^b	2.604 ± 0.056^a	23.13 ± 0.139^b	9.080 ± 0.262^c
5	6.377 ± 0.293^c	2.527 ± 0.161^a	22.25 ± 0.040^b	9.093 ± 0.444^c
6	6.583 ± 0.237^c	2.437 ± 0.11^ab	22.28 ± 0.031^b	9.127 ± 0.577^c
7	7.107 ± 0.266^b	2.326 ± 0.05^b	21.25 ± 0.015^b	10.28 ± 0.017^d
8	7.497 ± 0.211^b	2.167 ± 0.01^b	21.42 ± 0.45^b	10.28 ± 0.040^d
9	7.170 ± 0.193^b	2.110 ± 0.04^b	20.22 ± 0.225^b	10.333 ± 0.153^d

Note: The data are expressed as mean ± SD from at least three separate experiments. Inter-group comparisons were made using one way ANOVA.Different letters in columns represent significant differences of Physical & texturalproperties between treatments at probability level.