Table 4. Texture characteristics of muffins with roasted safflower seed powder (SSP)

	Con	SSP 5	SSP 10	SSP 15	SSP 20
Hardness (g)	213.13±3.85^1)d	218.74±1.23^e	200.33±3.01^c	161.35±1.32^b	121.41±0.71^a
Springiness	1.75±0.03^a	1.66±0.05^a	1.86±.01^b	1.91±0.10^b	1.97±0.00^c
Cohesiveness	0.78±0.01^ab	0.81±0.01^c	0.79±0.00^b	0.78±0.00^a	0.78±0.01^a
Gumminess (g)	166.74±2.07^c	184.58±4.83^d	162.62±0.24^c	148.33±13.11^b	121.06±0.59^a
Chewiness (g)	222.20±3.62^d	237.06±3.19^e	204.72±3.45^c	184.02±5.48^b	157.36±1.87^a
Resilience	0.51±0.00^d	0.51±0.00^d	0.48±0.01^c	0.46±0.01^b	0.44±0.01^a

Mean±SD.
Means are significantly different within the same row at p<0.05 by Duncan’s multiple range test.