Open Access
Table 4.
Scoring of organoleptic characteristics of the investigated sponge cakes
| Indicators | Sample No. 1 | Sample No. 2 | Sample No. 3 |
|---|---|---|---|
| Appearance | 5 | 4 | 4.2 |
| Shape | 5 | 4.2 | 4.5 |
| Surface state and colour | 5 | 4.3 | 4.6 |
| Crust thickness | 5 | 5 | 5 |
| Crumb doneness | 5 | 5 | 5 |
| Porous structure | 5 | 3.5 | 4 |
| Elasticity | 4.5 | 4 | 4 |
| Taste | 5 | 4.5 | 4.5 |
| Flavour | 4.5 | 4 | 4.3 |
| Total, scores | 44.5 | 38.8 | 40.3 |
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