Table 7. Appearance characteristics of sponge cakes containing different levels of sweet pumpkin powder

(Mean±SD)

Variables Addition levels of sweet pumpkin powder (%) F-value
0 3 6 9 12
Volume index 18.48±0.25c 1) 17.63±0.25a b 17.98±0.21b 17.23±0.13a 17.53±0.43a 7.75** 2)
Symmetry index 0.95±0.26b 0.61±0.22a 0.63±0.21a b 0.65±0.29a b 0.70±0.36b 3.72*
Uniformity index -0.55±0.17c -0.15±0.06a -0.32±0.15a b c -0.28±0.17a b -0.40±0.14b c 4.20*
1) Means followed by the same letter in column are not significantly different (p<0.05).
2)*p<0.05, **p<0.01.