Table 3. Moisture content, pH, soluble solids and color property of muffins with different ratios of galangal powder

Sample	Additional concentration of galangal powder (%)						F-value
Sample	0	3	5	7	9	12	F-value
Moisture content (%)	31.74±0.42¹⁾	28.60±5.73	32.07±0.16	31.30±0.18	32.07±0.26	32.07±0.26	0.93^NS3)
pH	9.85±0.05^a2)	9.53±0.20^b	9.67±0.16^c	9.65±0.10^d	9.56±0.04^d	9.53±0.03^d	3.06*⁴⁾
Soluble solids (°Brix)	2.76±0.12	2.73±0.06	2.70±0.10	2.63±0.05	2.63±0.05^a	2.63±0.06^a	1.69^NS
Color property
Lightness (L*)	75.05±0.75^a	67.47±0.52^b	64.28±0.50^c	61.57±0.82^d	57.61±2.09^e	58.15±0.76^e	170.05^***
Redness (a*)	2.71±0.19^e	4.62±0.13^d	5.12±0.14^c	5.77±0.09^b	6.42±0.46^a	6.31±0.12^a	161.57^***
Yellowness (b*)	29.05±0.18^a	23.00±0.20^b	21.33±0.32^c	20.54±0.45^d	19.52±0.50^e	19.74±0.32^e	503.66^***

All values are mean±SD (n=3).
Different superscript letters (^a-e) in the same row indicate significant differences by Duncan’s multiple range test (p<0.05).
NS, not significant.
Significant at *p<0.05, ^***p<0.001.