Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

Table 2

Proximate analysis of cake that had chia seed flour added (CSF).

Sample	Moisture (%)	Crude fat (%)	Crude protein (%)	Ash (%)	Carbohydrates (%)
CSF0	21.44 ± 0.37^a	17.22 ± 0.09^c	4.21 ± 0.72^b	2.51 ± 0.98^b	54.63 ± 1.92^a
CSF3	21.57 ± 0.72^a	18.40 ± 0.13^ab	4.55 ± 0.59^b	3.45 ± 0.72^ab	52.03 ± 1.23^a
CSF5	23.92 ± 0.59^a	19.39 ± 0.66^b	4.93 ± 0.43^b	3.91 ± 0.49^ab	47.81 ± 1.68^ab
CSF7	24.38 ± 0.79^a	21.06 ± 0.27^a	7.23 ± 0.33^a	4.31 ± 0.58^a	43.02 ± 1.18^b

Values are presented as mean ± standard deviation. ^a,bMeans followed by different uppercase letters in the same column are significantly different ().