Table 5. Texture analysis of premature mandarin-added scone

	Premature mandarin-added scone
	PM0¹⁾	PM1	PM2	PM3	PM4
Hardness (kg/cm²)	5.91±2.06^2)a3)	4.34±1.35^ab	3.38±0.83^b	2.89±0.41^b	2.92±0.29^b
Springiness (%)	0.08±0.01	0.09±0.01	0.09±0.01	0.09±0.01	0.08±0.00
Cohesiveness (%)	0.06±0.00^a	0.05±0.01^a	0.05±0.01^a	0.05±0.00^a	0.04±0.00^b
Gumminess (g)	334.29±95.63^a	223.76±47.73^b	181.73±32.24^bc	134.74±18.10^c	120.06±14.90^c
Chewiness (g)	26.00±5.18^a	18.66±2.67^b	16.05±1.72^b	11.49±1.05^c	9.86±1.16^c

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=10).
Different letters (^a-c) in the same row are significantly different by Duncan’s multiple range test at p<0.05.