Table 8.
Texture profile analysis of tangerine peel powder added muffins.

Texture Parameter	Sample	Storage day
		0	1	3	5
		Hardness (g)	CON	D262.26±0.01b	C382.63±0.04ab	B564.40±0.01b	A623.93±0.03b
TP 5	D259.00±0.10b		C393.10±0.12b	B495.43±0.04b	A607.06±0.03bc
TP 10	D183.30±0.04c		C352.36±0.12c	B464.90±0.03b	A561.20±0.03c
TP 15	C305.83±0.08a		B598.50±0.09a	A764.13±0.05a	A819.75±0.06a
Adhesiveness	CON	NS0.73±0.06NS	0.03±0.05NS	1.26±0.05NS	0.53±0.01NS
	TP 5	NS0.76±0.02	0.26±0.06	0.53±0.06	0.73±0.02
	TP 10	NS0.93±0.01	0.13±0.01	0.36±0.06	0.03±0.03
	TP 15	NS0.03±0.08	0.10±0.04	1.20±0.08	0.66±0.06
Springiness	CON	NS1.33±0.01NS	1.42±0.04NS	0.87±0.01c	1.34±0.05NS
	TP 5	NS1.36±0.01	1.23±0.03	1.37±0.04ab	1.14±0.04
	TP 10	NS1.38±0.02	1.34±0.03	1.44±0.03a	1.03±0.06
	TP 15	AB1.15±0.02	AB1.33±0.03	B1.10±0.03b	A1.73±0.01
Chewiness	CON	NS178.90±0.03NS	235.91±0.09NS	227.83±0.07NS	230.64±0.07ab
	TP 5	NS213.86±0.03	171.48±0.05	176.89±0.05	213.54±0.08b
	TP 10	NS143.75±0.02	143.14±0.06	122.18±0.01	206.80±0.06b
	TP 15	C160.15±0.03	AB290.98±0.07	BC225.62±0.05	A335.36±0.02a
Gumminess	CON	B138.34±0.03b	A152.87±0.01b	A157.35±0.04b	A162.75±0.01b
	TP 5	B133.29±0.05b	AB136.75±0.01b	AB150.34±0.01b	A152.54±0.02b
	TP 10	B105.29±0.04c	B122.96±0.02b	AB138.36±0.01b	A140.55±0.04b
	TP 15	B157.18±0.04a	A194.83±0.01a	A207.11±0.04a	A217.51±0.00a
Chohesiveness	CON	A0.51±0.01b	B0.36±0.05NS	C0.27±0.00NS	D0.22±0.01NS
	TP 5	A0.51±0.00b	B0.39±0.03	C0.27±0.02	D0.22±0.04
	TP 10	A0.53±0.01b	B0.39±0.02	C0.28±0.01	D0.22±0.00
	TP 15	A0.57±0.00a	B0.42±0.03	C0.28±0.01	D0.24±0.01
Resilieness	CON	A0.23±0.00bc	B0.16±0.01NS	C0.11±0.01NS	C0.09±0.00NS
	TP 5	A0.25±0.01b	B0.17±0.02	C0.11±0.00	C0.09±0.01
	TP 10	A0.28±0.01a	B0.17±0.01	C0.10±0.00	C0.10±0.00
	TP 15	A0.22±0.01c	B0.14±0.02	C0.11±0.00	D0.09±0.00

Means with in a column by the same letter are not significantly different (P<0.05)
Means with in a column by the same letter are not significantly different (P<0.05)
not significant