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

Table 6

Comparison of sensory properties of quinoa cake samples with control sample.

Treatment	Control	T1	T2	T3	T4	T5	T6	T7	T8	T9
Taste	4.700 ± 0.483^a	3.700 ± 0.483^ab	3.300 ± 0.483^b	3.300 ± 0.483^b	3.300 ± 0.675^b	4.400 ± 0.516^a	3.700 ± 0.823^ab	3.500 ± 0.707^b	3.400 ± 0.516^b	3.200 ± 0.422^b
Odor	4.600 ± 0.516^a	3.500 ± 0.527^b	3.400 ± 0.516^b	3.600 ± 0.516^ab	3.700 ± 0.483^ab	4.200 ± 0.422^a	4.100 ± 0.568^a	3.500 ± 0.527^b	3.600 ± 0.516^ab	3.800 ± 0.422^ab
Color	4.900 ± 0.316^a	3.800 ± 0.422^b	3.700 ± 0.483^b	3.700 ± 0.483^b	3.400 ± 0.516^b	4.400 ± 0.516^a	4.300 ± 0.675^a	3.600 ± 0.516^b	3.500 ± 0.527 ^b	3.600 ± 0.516^b
Texture	4.900 ± 0.316^a	4.500 ± 0.707^a	3.700 ± 0.483^b	3.400 ± 0.516^b	3.800 ± 0.422^ab	4.300 ± 0.675^a	4.100 ± 0.738^a	3.600 ± 0.516^b	3.600 ± 0.516 ^b	3.600 ± 0.516^b
Overall acceptability	4.900 ± 0.316^a	4.200 ± 0.633^a	3.900 ± 0.568^ab	3.900 ± 0.876^ab	3.900 ± 0.738^ab	4.800 ± 0.422^a	4.100 ± 0.738^a	4.000 ± 0.667^a	4.000 ± 0.667^a	3.900 ± 0.738^ab

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 the rows represent significant differences in sensory properties between treatments at probability level.