Table 2. Specific gravity, batter yield and baking loss of sponge cake with freeze dried Peucedanum japonicum powder

Properties	Peucedanm japonicum powder (%)
	0	6	12	18	24
Specific gravity	0.44±0.011)d2)	0.46±0.01c	0.48±0.01b	0.49±0.01b	0.52±0.02a
Batter yield (%)	90.70±0.21a	90.20±0.18b	90.33±0.17b	90.07±0.20b	89.50±0.16c
Baking loss (%)	9.30±0.21c	9.80±0.18b	9.67±0.17b	9.93±0.20b	10.51±0.16a

Values are Mean±SD (n=5).
Mean±SD with different superscripts are significantly different (p<0.05) by Duncan’s multiple test (row).