Table 6.
Textural properties of Mandupi differing in Ligularia fischeri powder

Characteristics	Sample1)
	Control	LFP-1%	LFP-3%	LFP-5%	LFP-7%
	Hardness (g/cm2)	2.42±0.11c2)	2.47±0.15b	2.49±0.21b	2.55±0.20a	2.64±0.32a
Springiness (%)	90.22±1.04d	91.52±1.21c	93.31±1.15c	99.12±2.01b	101.10±2.22a
Cohesiveness (%)	66.52±1.31b	66.88±1.35a	68.12±2.25a	68.96±2.45a	69.31±2.61a
Chewiness (g)	132.22±2.21c	141.31±2.55b	150.59±3.03ab	152.39±3.11ab	153.40±3.15a
Adhesiveness (g)	5.50±0.14d	6.12±0.15c	7.03±0.17b	8.67±1.01a	9.08±1.11a

Control, no Ligularia fischeri powder; LFP-1%, 1% Ligularia fischeri powder added; LFP-3%, 3% Ligularia fischeri powder added; LFP-5%, 5% Ligularia fischeri powder added; LFP-7%, 7% Ligularia fischeri powder added.
Mean±SD (n=10). Means with same letter at the row are not significantly different (p<0.05).