of all cake batter formulations with different
mixing ratios of WF and TS (R2 = 0.998–1.000;
Table 2; Figure 1b). The consistency index (K) of
all batters decreased with increasing TS
substitution from 15.4 to 8.0 for batters without
TS and with 50% TS substitution for WF (Table
2), respectively. The addition of TS in the batters
significantly altered the flow behavior index of
the batters from 0.64 to 0.71 for the samples
without and with TS, respectively (Table 2)
suggesting that the batters containing TS had more
pronounced Newtonian behavior due to the value
of n approaching close to one.