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

Table 5

Effect of replacing egg by chia seed flour (CSF) on texture profile parameters of cake.

Sample	Hardness (g)	Cohesiveness	Springiness (mm)	Chewiness (g)	Resilience
CSF0	104.7 ± 1.42^d	0.32 ± 0.00^c	6.60 ± 0.3^d	224.01 ± 2.39^d	1.56 ± 0.17^a
CSF3	123.7 ± 1.15^c	0.45 ± 0.00^b	7.40 ± 0.01^c	408.98 ± 1.23^c	1.38 ± 0.33^b
CSF5	158.3 ± 1.08^b	0.52 ± 0.001^a	7.90 ± 0.54^b	650.89 ± 4.20^a	1.34 ± 0.45^b
CSF7	163.3 ± 1.51^a	0.42 ± 0.00^b	9.23 ± 0.12^a	629.32 ± 3.47^b	1.04 ± 0.14^bc

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