Table 5. Texture profile analysis of plant-based muffins added with different amount of Actinidia arguta powder (AP)

Samples	Hardness (gf/cm2)	Springiness (%)	Cohesiveness (%)	Chewiness (gf)
AP01)	244.93±1.822)a	85.10±1.97	64.87±9.73	703.54±131.00a
AP10	293.33±9.54b3)	87.62±0.24	73.71±0.09	857.00±26.77b
AP15	307.27±14.13b	87.70±1.71	75.90±2.86	926.47±46.18b
AP20	306.63±31.93b	88.03±0.06	76.07±2.65	941.29±38.15b
F-value	7.92**	3.21NS	3.05NS	6.61*

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<0.01, ^*Significant at p<0.05, ^NSNot significant.