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

Table 3

Effect of replacing egg by chia seed flour (CSF) on batter density.

Sample	Batter density (g/cm^3)
CSF0	1.11 ± 0.02^c
CSF3	1.23 ± 0.03^a
CSF5	1.23 ± 0.02^a
CSF7	1.17 ± 0.02^b

Values are presented as mean ± standard deviation; means followed by different lowercase letters in the same column are significantly different ().