Table 2. Physical properties of muffins with different levels of rice bran fermentate (RBF)

	Added RBF (%)
	Control	RBF 3	RBF 6	RBF 9	RBF 12	RBF 15
Weight (g)	65.23±0.40^c	64.53±0.21^b	64.43±0.15^ab	64.27±0.10^ab	64.17±0.15^ab	64.07±0.15^a
Height (cm)	6.60±0.10^NS	6.50±0.10	6.43±0.15	6.40±0.10	6.37±0.06	6.30±0.10
Volume (mL)	147.00±1.00^a	145.33±0.58^ab	145.00±1.00^bc	143.67±0.58^bc	143.67±1.53^c	142.33±2.08^c
Specific volume (mL/g)	2.27±0.01^c	2.25±0.02^bc	2.25±0.02^bc	2.24±0.01^ab	2.24±0.02^ab	2.22±0.03^a
Baking loss rate (%)	7.57±0.14^c	7.81±0.30^c	7.95±0.22^b	8.19±0.09^b	8.33±0.22^a	8.47±0.30^a

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