Table 4. The physicochemical characteristics of premature mandarin-added scone

		Premature mandarin-added scone
		PM0¹⁾	PM1	PM2	PM3	PM4
Baking loss rate (%)		11.12±1.67²⁾	11.57±0.35	11.20±0.34	11.76±0.28	11.32±0.16
Volume (mL)		27.67±0.58^c3)	26.67±0.58^c	32.30±2.31^b	35.00±1.00^a	30.07±3.43^c
Moisture content (%)		24.45±0.73^a	24.55±0.67^a	21.45±0.88^b	21.67±0.88^b	20.14±1.83^b
Sugar content (°Brix)		1.60±0.00^d	1.60±0.10^d	1.70±0.00^c	1.90±0.00^b	2.00±0.00^a
Color value	Hunter L	72.64±0.85^a	68.63±1.52^b	65.59±1.99^c	61.71±2.17^d	60.40±1.00^e
	Hunter a	−3.14±0.86^a	−3.03±0.30^a	−2.94±0.24^ab	−2.67±0.22^b	−1.88±0.24^c
	Hunter b	28.85±1.36^e	34.07±0.60^c	36.47±0.46^b	38.78±1.11^a	32.11±1.73^d

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-e) in the same row are significantly different by Duncan’s multiple range test at p<0.05.