Overview of C-cell analysis with mean values of the samples and with P values from the one-way ANOVA test of significance
Sample
Clustering (0–1 scale)
Cell volume (mm3)
Area of cells (%)
Number of cells (n)
Brightness (0–100 scale)
Slice area (mm2)
Control
0.29
56.7
58.8
1,963
30.8
3,298
Oven dried
0.27
46.7
56.2
2,179
39.7
3,430
Vacuum dried
0.24
57.0
58.9
2,045
28.0
3,242
Freeze dried
0.35
89.0
62.1
1,963
33.4
4,080
P values
P = 0.76
P = 0.16
P = 0.19
P = 0.60
P = 0. 09
P < 0.05
Clustering is measured on a 0–1 scale, cell volume in mm3, clustering in area of cells in % of the slice area, number of cells (n) as counted within the slice area, brightness on a 0–100 scale where darkest black = 0 and brightest white = 100, and slice area is measured in in mm2
Declarations
Acknowledgments
We thank Valia Christidou, Devon Petrie, and Ken Unadkat at London South Bank University for guidance and access to facilities to conduct this research.
Author contributions
SBS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. SØS: Writing—review & editing, Validation. Both authors have read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Ethical approval was obtained from Devon Petrie, Ethics Lead for National Bakery School, London South Bank University, Reference number HSEC2223010/26/01/2023.
Consent to participate
Consent to participate was obtained for the involved persons taking part in the sensory analysis of the baked muffins.
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