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

Table 6

Effect of replacing egg by chia seed flour on color characteristics of cake.

Sample	Crust color			Crumb color
	CSF0	64.06 ± 1.27^a	12.80 ± 0.57^a	26.48 ± 1.24^b	50.79 ± 1.91^a	−3.29 ± 0.38^a	25.96 ± 1.88^a
CSF3	64.72 ± 1.02^a	12.43 ± 0.29^a	25.51 ± 2.33^b	37.84 ± 1.33^b	−4.20 ± 0.23^b	21.69 ± 1.84^b
CSF5	61.45 ± 2.08^a	12.41 ± 0.23^a	28.20 ± 1.13^b	39.67 ± 1.13^b	−5.00 ± 0.82^c	20.85 ± 0.76^b
CSF7	55.49 ± 1.91^b	8.84 ± 1.14^b	37.09 ± 1.19^a	39.26 ± 1.24^b	−7.16 ± 0.52^d	23.25 ± 0.59^ab

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