The physical properties of batter and chemical, physical and sensory properties of cakes were evaluated. Specific gravity of the batter prepared with replacers at the 25% level was improved. Cakes prepared with 25% replacers level had higher mean scores for appearance and similar mean scores for crust colour, crumb colour, flavour, texture and overall acceptability.
The physical properties of batter and chemical, physical and sensory properties of cakes were evaluated. Specific gravity of the batter prepared with replacers at the 25% level was improved. Cakes prepared with 25% replacers level had higher mean scores for appearance and similar mean scores for crust colour, crumb colour, flavour, texture and overall acceptability.
The physical properties of batter and chemical, physical and sensory properties of cakes were evaluated. Specific gravity of the batter prepared with replacers at the 25% level was improved. Cakes prepared with 25% replacers level had higher mean scores for appearance and similar mean scores for crust colour, crumb colour, flavour, texture and overall acceptability.