Table 3. Specific volume and baking loss rate of muffin added with Elaeagnus multiflora powder
| Samples1) |
| EP0 | EP3 | EP6 | EP9 | EP12 |
| Specific volume (mL/g) | 1.99±0.042)a3) | 1.96±0.03ab | 1.96±0.06ab | 1.92±0.01b | 1.91±0.02b |
| Baking loss rate (%) | 4.31±0.42b | 4.45±1.06b | 6.87±0.84a | 7.40±0.85a | 8.43±0.95a |
1)EP0, control (muffin added with 0% Elaeagnus multiflora powder); EP3, muffin added with 3% Elaeagnus multiflora powder; EP6, muffin added with 6% Elaeagnus multiflora powder; EP9, muffin added with 9% Elaeagnus multiflora powder; EP12, muffin added with 12% Elaeagnus multiflora powder.
2)All values are expressed as mean±SD of triplicate determinations.
3)Different letters within the same row indicate row significantly different at p<0.05 by Duncan’s multiple range test.