Table 6.
Textural proper ties of the sponge cakes containing different amounts of cabbage powder

	Cabbage powder content (%)
	0	5	10	15
	Hardness (g/cm²)	371.54±8.95^c1)	392.08±2.24^c	418.83±17.72^b	469.95±12.08^a
Cohesivness (%)	58.43±0.78^a	56.50±2.32^a	51.05±8.23^a	40.03±0.96^b
Springness (%)	85.99±0.67NS2)	85.58±0.51	82.93±2.70	83.12±2.42
Gumminess (g)	235.87±22.50NS	210.04±19.88	209.25±30.88	208.94±18.32
Brittleness (g)	202.72±17.88NS	178.75±14.82	173.07±21.44	174.28±11.56

Values are mean±SD (n=3), means followed by the same letter in a row do not significantly different (p<0.05).
not significant at the 5% level.