Table 2 Cake properties and sensory evaluation

 Moisture (%)

21.8 ± 1.1^a

20.1 ± 0.5^a

20.8 ± 1.6^a

 Porosity (%)

44.6 ± 2.4^a

41.4 ± 0.4^a

39.7 ± 4.0^a

 Crumb density (g/cm³)

0.50 ± 0.02^a

0.45 ± 0.00^b

0.42 ± 0.00^c

 Pore area (cm²)

0.006 ± 0.002^a

0.007 ± 0.002^a

0.006 ± 0.002^a

 Taste

2.75 ± 1.16^b

4.05 ± 0.83^a

2.55 ± 1.23^b

 Aroma

3.10 ± 0.91^a

3.50 ± 1.00^a

3.05 ± 0.89^a

 Texture

3.70 ± 0.73^a

3.75 ± 0.79^a

2.60 ± 1.14^b

 Color

3.75 ± 0.79^b

4.15 ± 0.59^a

3.05 ± 0.89^b

 Overall acceptability

3.45 ± 0.51^b

4.10 ± 0.45^a

3.35 ± 0.51^b