Table 5.
Texture character istics of muffin added with aronia powder
| A-01) | A-5 | A-10 | A-15 |
| Hardness (g/cm2) | 171.95±12.032)d3) | 188.12±19.84a | 263.67±16.68b | 299.87±40.86c |
| Springiness (%) | 82.39±11.31 | 79.11±7.31 | 75.99±5.47 | 72.67±8.12 |
| Cohesiveness (%) | 47.61±3.86a | 46.92±8.36a | 59.19±8.31b | 44.44±8.74a |
| Chewiness (g) | 197.81±14.08a | 206.13±47.64a | 352.82±69.06c | 284.94±81.26b |
A-0 : aronia-0%, A-5 : aronia-5%, A-10 : aronia-10%, A-15 : aronia-15%
Each value is mean±SD.
Means with different letters within a column(a-c) are significantly different from each other at p<0.05 as determined by Duncan's multiple range test.