Table 3. The physicochemical characteristics of scones added with Litsea japonica fruit powder

	Sample
	LJFP0¹⁾	LJFP1	LJFP2	LJFP3	LJFP4
Baking loss rate (%)	13.62±0.39²⁾	13.48±0.70	13.07±0.81	13.76±0.83	13.52±0.47
Volume (mL)	27.74±1.22	26.44±1.36	25.92±1.91	24.56±2.09	26.88±1.01
Moisture content (%)	22.74±1.01^a3)	20.11±1.09^b	19.80±0.81^b	18.96±0.87^b	19.69±0.53^b
Soluble solid content (°Brix)	1.67±0.06	1.70±0.00	1.70±0.00	1.70±0.00	1.77±0.06

The abbreviations are the same as in Table 1.
Respectively values are mean±SD (n=3).
Different superscripts (^a,b) in the some row are indicated to be significantly different (p⟨0.05).