Table 4. Texture profile analysis of muffins with different levels of rice bran fermentate (RBF)

	Hardness (g)	Adhesiveness	Springiness	Cohesiveness	Chewiness	Resilience
Control	225.88±8.62e1)	-0.74±0.22a	1.04±0.08c	0.81±0.00NS	207.59±15.42e	0.48±0.03NS
RBF 3	198.73±20.51d	-0.49±0.03ab	1.00±0.02bc	0.80±0.01	183.65±6.34d	0.49±0.02
RBF 6	178.90±8.63cd	-0.43±0.33ab	0.95±0.04ab	0.82±0.01	151.71±11.74c	0.47±0.01
RBF 9	156.92±7.24bc	-0.38±0.02ab	0.93±0.07ab	0.80±0.02	122.47±6.00b	0.48±0.03
RBF 12	138.38±15.12ab	-0.15±0.15ab	0.90±0.04a	0.82±0.02	101.50±4.66a	0.47±0.02
RBF 15	115.48±12.53a	-0.10±0.10b	0.89±0.02a	0.79±0.02	85.22±15.49a	0.46±0.02

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