Treatments

Cell

uniformity (30)

Grain

(20)

Texture (30)

Crumb

color (10)

Flavor (10)

Overall

acceptability (100)

Wheat flour cake

28.6 ± 0.12^a

19.3 ± 0.09^a

29.4 ± 0.11^a

8.7 ± 0.06^c

9.5 ± 0.12^a

95.6 ± 0.28^a

Rice flour cake

26.4 ± 0.16^c

17.7 ± 0.17^cd

26.6 ± 0.32^c

9.1 ± 0.10^b

8.5 ± 0.11^b

88.4 ± 0.22^c

Cake with 20% SF

27.4 ± 0.15^b

18.5 ± 0.10^b

27.5 ± 0.33^b

9.3 ± 0.20^ab

8.4 ± 0.10^b

90.7 ± 0.34^b

Cake with 30% SF

26.2 ± 0.13^c

18.0 ± 0.21^bc

26.6 ± 0.12^c

9.2 ± 0.05^ab

8.6 ± 0.16^b

88.6 ± 0.41^c

Cake with 40% SF

23.5 ± 0.15^e

17.4 ± 0.15^de

22.7 ± 0.12^e

9.5 ± 0.09^a

8.0 ± 0.21^c

81.2 ± 0.33^e

Cake with 20% GCF

25.4 ± 0.14^d

17.0 ± 0.21^ef

27.0 ± 0.22^bc

8.6 ± 0.11^c

9.3 ± 0.10^a

87.5 ± 0.50^c

Cake with 30% GCF

24.9 ± 0.21^d

16.7 ± 0.25^f

25.7 ± 0.24^d

7.6 ± 0.16^d

8.5 ± 0.15^b

83.6 ± 0.62^d

Cake with 40% GCF

21.5 ± 0.33^f

13.7 ± 0.24^g

22.4 ± 0.15^e

6.4 ± 0.15^e

7.4 ± 0.13^d

71.5 ± 0.76^f