Table 4 Texture properties of Sulggidduk added with maquiberry powder

Texture properties	Groups1)
	S-0	S-2	S-4	S-6
	Hardness (g/cm²)	177.21±24.122)^b3)	242.43±32.10^a	241.16±41.99^a	247.68±44.48^a
Springiness (%)	88.66±2.71	86.13±3.72	85.54±2.78	86.75±3.40
Cohesiveness (%)	76.30±4.35	74.55±4.66	72.82±4.04	72.65±3.56
Chewiness (g)	177.96±18.86^b	221.13±26.15^a	212.60±32.15^a	220.07±39.55^a

S-0, Sulgidduk with maquiberry powder 0%; S-2, Sulgidduk with maquiberry powder 2%; S-4, Sulgidduk with maquiberry powder 4%; S-6, Sulgidduk with maquiberry powder 6%.
Each value is mean±SD.
Means with different letters within a row are significantly different from each other at p<0.05 as determined by Duncan’s multiple range test.