Table 6. Texture characteristics of sponge cake with freeze dried Peucedanum japonicum powder
Properties | Peucedanm japonicum powder (%) |
0 | 6 | 12 | 18 | 24 |
Hardness (g) | 157.55±25.731)d2) | 197.78±21.16c | 196.47±9.00c | 242.30±16.60b | 322.54±19.86a |
Springiness | 0.90±0.02a | 0.89±0.01b | 0.88±0.02b | 0.89±0.02b | 0.87±0.01b |
Cohesiveness | 0.56±0.02a | 0.55±0.01ab | 0.54±0.02b | 0.52±0.02c | 0.51±0.00d |
Chewiness | 79.43±12.60d | 96.60±10.98c | 94.11±7.92c | 112.85±7.82b | 143.51±8.91a |
Values are Mean±SD (n=7).
Mean±SD with different superscripts are significantly different (p<0.05) by Duncan’s multiple test (row).