Table 5.
Textural character istics of the muffin with Pholiota adiposa powder

Samples1)	Hardness (g/cm2)	Adhesiveness (g/s)	Springiness (%)	Cohesiveness (%)	Gumminess (g/cm2)	Chewiness (g)
Control	1514.7±123.33c	-3.27±1.99a	0.73±0.01a	0.33±0.02a	499.46±60.03a	361.48±37.22a
2.5	2141.9±173.15b	-3.23±2.41a	0.68±0.02b	0.29±0.02b	631.19±59.14a	462.05±29.78a
5	2417.5±504.62b	-3.65±0.93a	0.67±0.02b	0.28±0.02b	692.61±187.89a	463.63±115.71a
10	2685.1±308.51a	-7.32±2.00a	0.57±0.01c	0.24±0.01c	660.14±98.57a	372.45±51.71a
15	2954.2±250.51a	-11.03±7.97a	0.51±0.02d	0.24±0.01c	696.30±92.67a	353.60±54.35a

Samples are the same as in Table 1.
Different means denoted in column by same letter are not significantly difference (p<0.05).