Table 5. Texture profile analysis of madeleines with different levels of stabilized rice bran¹⁾

Attribute	Control	SRB 10	SRB 20	SRB 30	SRB 40
Hardness (g)	295.66±28.61d	246.96±6.67c	234.67±9.14bc	214.16±11.14bc	198.47±11.87a
Springiness	0.95±0.03NS	0.95±0.05	0.91±0.03	0.91±0.03	0.87±0.05
Gumminess	213.13±10.39c	168.53±3.98b	162.51±10.03b	154.87±16.98b	129.65±11.16a
Chewiness	203.98±8.84c	161.48±12.78b	149.55±14.89b	141.78±10.01b	113.43±14.62a
Resilience	0.36±0.02c	0.32±0.02c	0.30±0.31ab	0.31±0.09ab	0.28±0.03a

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