Table 3. Physicochemical properties of plant-based muffins added with different amount of Actinidia arguta powder (AP)

Samples Moisture contents (%) Baking loss (%) Yield (%) Height (mm) Volume index Symmetry index Uniformity index
AP01) 32.85±0.032)b 7.22±0.03a3) 92.78±0.03c 46.80±1.25c 121.06±3.48d 6.58±1.38c 1.66±1.33
AP10 32.39±0.12a 8.03±0.20c 91.84±0.07a 40.00±0.15b 114.42±1.62c 0.27±0.21b 0.68±0.47
AP15 32.40±0.18a 7.65±0.21b 92.49±0.13b 37.04±1.02a 109.91±1.19b −2.46±0.55a 0.96±0.77
AP20 32.66±0.03b 7.38±0.15ab 92.62±0.15bc 36.50±1.15a 104.32±1.97a −2.58±1.00a 2.43±0.08
F-value 12.11** 14.18** 45.48*** 67.67*** 30.12*** 68.38*** 2.83NS
AP0, AP10, AP15, and AP20 stand for plant-based muffins added with 0%, 10%, 15%, and 20% of the Actinidia arguta powder for the flour weight basis.
Values are mean±SD (n=3).
Different superscript letters indicate significant difference (p<0.05) between values in the same column.
***Significant at p<0.001, **Significant at p<0.01, NSnot significant.