Table 2. Density and pH of premature mandarin scone dough

	Premature mandarin-added scone dough
	PM01)	PM1	PM2	PM3	PM4
Density (g/mL)	4.50±0.002)b3)	4.50±0.00b	4.50±0.00b	4.53±0.06b	4.83±0.06a
pH	7.57±0.08a	7.48±0.05a	7.23±0.02b	6.89±0.06c	6.37±0.06d

PM0, scone added with 0% premature mandarin powder; PM1, scone added with 0.625% premature mandarin powder; PM2, scone added with 1.25% premature mandarin powder; PM3, scone added with 2.5% premature mandarin powder; PM4, scone added with 5% premature mandarin powder.
All values are mean±SD (n=5).
Different letters (^a-d) in the same row are significantly different by Duncan’s multiple range test at p<0.05.