Table 6. Texture of muffin added with Elaeagnus multiflora powder
| Samples1) |
| EP0 | EP3 | EP6 | EP9 | EP12 |
| Hardness (g/cm2) | 483.69±37.682)c3) | 493.02±26.15c | 596.89±23.20b | 611.90±9.73b | 682.24±21.76a |
| Springiness (%) | 77.13±2.57a | 73.46±1.48ab | 70.41±3.42bc | 67.91±4.69bc | 65.27±1.80c |
| Cohesiveness (%) | 45.72±2.15a | 45.91±4.46a | 47.20±0.37a | 48.13±3.76a | 48.63±3.79a |
| Chewiness (g) | 202.64±5.98c | 207.93±3.66bc | 242.30±18.96bc | 275.52±31.43b | 349.57±20.89a |
| Brittleness (g) | 167.15±10.68d | 185.63±5.07cd | 216.22±4.92bc | 234.75±22.94b | 269.99±21.18a |
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 significantly different at p<0.05 by Duncan’s multiple range test.