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

Table 4

Effect of replacing egg by chia seed flour (CSF) on cake quality parameters and water activity of cake.

Sample	Weight (g)	Volume (cm^3)	Specific volume (cm^3/g)	Uniformity (mm)	Symmetry (mm)	Water activity
CSF0	354.93 ± 1.66^a	872.33 ± 3.80^a	2.46 ± 0.03^a	1.00 ± 0.01^b	5.00 ± 1.60^b	0.85 ± 0.01^b
CSF3	339.06 ± 1.70^b	759.00 ± 5.18^b	2.29 ± 0.07^ab	0.00 ± 0.01^c	3.33 ± 1.70^c	0.86 ± 0.01^b
CSF5	315.10 ± 1.31^c	723.33 ± 6.76^c	2.21 ± 0.05^ab	2.00 ± 0.01^a	5.33 ± 1.10^b	0.88 ± 0.00^a
CSF7	344.58 ± 1.61^b	695.00 ± 5.23^d	2.00 ± 0.01^c	2.00 ± 0.00^a	10.00 ± 1.76^a	0.88 ± 0.01^a

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