Table 2.
Texture profile analysis (TPA) parameters of muffins prepared with various concentrations of blueberry powder
| Concentration of blueberry powder (%, w/w) | Hardness (N) | Springiness | Cohesiveness | Gumminess (N) | Chewiness (N) |
|
| 0 | 4.4±0.2c1) | 0.9±0.04 | 0.4±0.02 | 1.5±0.1b | 1.6±0.1 |
| 5 | 5.1±0.4b | 0.9±0.02 | 0.4±0.02 | 1.7±0.2ab | 1.5±0.2 |
| 10 | 5.4±0.3b | 0.9±0.1 | 0.3±0.02 | 1.8±0.2ab | 1.6±0.1 |
| 15 | 6.0±0.4a | 0.8±0.02 | 0.4±0.02 | 1.8±0.3a | 1.6±0.2 |
Values with different letter superscripts are significantly different each other at p<0.05.