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).