Table 5. Texture profile analysis parameters of muffins with different ratios of galangal powder

Sample	Additional concentration of galangal powder (%)						F-value
	0	3	5	7	9	12
Hardness (g cm−2)	1,647.46±83.031)a	1,184.31±54.26c	1,296.22±37.51bc	1,274.74±96.78bc	1,319.13±148.10b	1,377.03±119.17b	17.74***3)
Springiness (%)	0.84±0.01a2)	0.78±0.01b	0.79±0.02b	0.75±0.03c	0.76±0.01c	0.75±0.01c	29.44***
Cohesiveness (%)	0.47±0.02a	0.38±0.02c	0.44±0.02b	0.40±0.02c	0.40±0.02c	0.39±0.02c	24.50***
Gumminess (g)	781.75±66.51a	455.20±26.73c	564.44±27.22b	511.63±43.11bc	533.16±83.39b	535.81±66.84b	26.60***
Chewiness (g)	654.83±60.50a	354.13±24.49c	445.50±28.58b	382.03±25.81c	403.78±68.41bc	402.20±57.31bc	35.15***

All values are mean±SD (n=7).
Different superscript letters (^a-c) in the same row indicate significant differences (p<0.05) by Duncan’s multiple range test.
Significant at ^***p<0.001.