Table 5.
Baking properties of the sponge cakes containing different amounts of cabbage powder
| Cabbage powder content (%) |
| 0 | 5 | 10 | 15 |
| Baking loss (%) | 7.79±0.28d1) | 7.85±0.23c | 7.93±0.35b | 8.20±0.28a |
| Specific volume (mL/g) | 3.98±0.15a | 3.93±0.17a | 3.62±0.13b | 3.57±0.12b |
Values are mean±SD (n=3), means followed by the same letter in a row do not significantly different (p<0.05).