Table 2. Weight, volume, specific volume, pH, moisture contents, and baking loss rate of madeleines with different levels of stabilized rice bran¹⁾

	Control	SRB 10	SRB 20	SRB 30	SRB 40
Weight (g)	21.26±0.56^NS	20.90±0.60	20.40±0.26	20.36±0.30	20.20±0.55
Volume (mL)	43.00±3.00^a	44.33±1.52^ab	46.66±1.15^bc	47.33±0.57^bc	47.67±0.58^c
Specific volume (mL/g)	2.02±0.09^a	2.12±0.14^ab	2.24±0.05^ab	2.32±0.12^b	2.36±0.57^b
pH	7.53±0.05^e	7.11±0.01^d	6.90±0.01^c	6.83±0.01^b	6.76±0.02^a
Moisture contents (%)	19.21±0.10^c	18.89±0.19^c	17.59±0.34^b	16.91±0.21^b	16.52±0.17^a
Baking loss rate (%)	7.53±2.47^NS	9.13±2.64	11.30±1.15	11.44±1.32	12.17±1.56

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