Table 8. Textural characteristics of butter 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
Hardness 114.58±30.81a 1) 124.13±18.43b 118.52±13.38b 122.06±15.21b 125.49±10.96b 4.52* 2)
Springness 80.97±1.35 84.71±5.42 89.19±6.16 88.02±1.61 88.47±3.24 2.50
Cohesiveness 80.40±3.48 87.36±7.72 96.09±12.55 95.42±4.57 92.69±6.21 2.45
Gumminess 83.13±10.75 86.38±11.41 86.34±10.05 87.12±6.27 87.76±4.22 1.60
Brittleness 90.04±11.98b 80.86±4.76b 80.62±7.10b 79.37±4.99a 77.64±4.57a 6.14**
1) Means followed by the same letter in column are not significantly different (p<0.05).
2)*p<0.05, **p<0.01.