Table 6. Baking loss rate and specific volume white cake prepared by different levels of sweet pumpkin powder

(Mean±SD)

Variables Addition levels of sweet pumpkin powder (%) F-value

0 3 6 9 12

Cake volum (mL) 1,977.50±45.00 1,967.50±41.93 1,965.00±56.86 1,922.50±61.85 1,897.50±23.63 2.07

Cake weight (g) 421.75±2.06 423.75±2.06 423.00±2.16 423.50±0.58 420.23±2.03 2.42

Specific volume (mL/g) 4.39 4.37 4.37 4.27 4.22

Baking loss rate (%) 6.28 5.83 6.00 5.89 6.62

Variables	Addition levels of sweet pumpkin powder (%)					F-value
Variables	0	3	6	9	12	F-value
Cake volum (mL)	1,977.50±45.00	1,967.50±41.93	1,965.00±56.86	1,922.50±61.85	1,897.50±23.63	2.07
Cake weight (g)	421.75±2.06	423.75±2.06	423.00±2.16	423.50±0.58	420.23±2.03	2.42
Specific volume (mL/g)	4.39	4.37	4.37	4.27	4.22
Baking loss rate (%)	6.28	5.83	6.00	5.89	6.62