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.