Table 2. Physico-chemical properties of muffins with roasted safflower seed powder (SSP)

	Con	SSP 5	SSP 10	SSP 15	SSP 20
Moisture content (%)	22.34±0.21^1)b	20.85±0.18^a	20.80±0.19^a	20.88±0.17^a	20.72±0.17^a
pH-batter	7.02±0.02^e	6.92±0.01^d	6.89±0.00^c	6.87±0.00^b	6.83±0.01^a
pH-muffin	7.88±0.01^e	7.54±0.02^d	7.33±0.02^c	7.23±0.01^b	7.07±0.01^a
Height (cm)	6.63±0.38^NS	6.83±0.25	6.50±0.26	7.17±0.21	7.20±0.53
Volume (mL)	284.67±4.62^ab	282.33±2.89^a	293.67±5.51^c	293.00±6.56^bc	294.67±2.31^c
Weight (g)	65.30±0.20^NS	65.87±0.40	65.27±0.68	65.67±0.15	65.67±0.15
Specific gravity	0.90±0.01^a	0.90±0.00^a	0.89±0.00^b	0.89±0.00^b	0.89±0.00^b
Specific volume (mL/g)	4.36±0.07^ab	4.29±0.04^a	4.50±0.09^c	4.46±0.10^bc	4.52±0.11^c
Baking loss rate (%)	93.29±0.29^NS	94.09±0.58	93.24±0.97	93.81±0.22	93.81±0.22

Mean±SD.
Means are significantly different within the same row at p<0.05 by Duncan’s multiple range test.
NS, not significant.