Table 2 Baking properties of the macarons containing different amounts of cabbage powder
| Cabbage powder content (%) |
|
| 0 | 1 | 3 | 5 | 7 |
|
| Spread factor | 3.94±0.05a1) | 3.54±0.07b | 3.40±0.11c | 3.32±0.07cd | 3.28±0.07d |
| Baking loss rate (%) | 8.69±0.12a | 7.96±0.05b | 6.54±0.05c | 6.36±0.05d | 6.29±0.09d |
1)Values are mean±SD (n=3), means followed by the same letter in a row were not significantly different (p<0.05).