Table 4. Baking 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
Weight (g)	53.81±0.39¹⁾	53.68±0.38	53.88±0.09	53.95±0.46	54.03±0.33	54.23±0.10	0.18^NS2)
Baking loss rate (%)	17.21±0.61	17.42±0.58	17.10±0.14	17.00±0.70	16.88±0.51	16.57±0.15	0.18^NS3)
Volume	15.30±0.26^a2)	14.78±0.39^b	14.62±0.22^b	15.02±0.53^ab	14.57±0.24^b	14.57±0.35^b	4.32*⁴⁾
Symmetry	1.30±0.14	1.05±0.31	0.88±0.10	1.06±0.47	0.83±0.31	0.83±0.29	2.17^NS
Uniformity	−0.14±0.33	0.10±0.12	−0.04±0.21	−0.04±0.24	−0.18±0.13	0.06±0.21	0.18^NS

All values are mean±SD (n=5).
Different superscript letters (^a,b) in the same row indicate significant differences by Duncan’s multiple range test (p<0.05).
NS, not significant.
Significant at *p<0.05.