Table 4. Hunter’s color value, pH, and total soluble solid of plant-based muffins added with different amount of Actinidia arguta powder (AP)

Samples	Color value			pH	Total soluble solids (°Brix)
Samples	L^*	a^*	b^*	pH	Total soluble solids (°Brix)
AP0¹⁾	68.43±1.02^2)d	−2.52±0.11^b3)	20.91±0.77^a	6.64±0.01^d	2.57±0.31^a
AP10	51.31±0.86^c	−3.43±0.19^a	27.64±1.10^b	5.60±0.01^c	3.93±0.15^b
AP15	49.26±1.31^b	−3.60±0.24^a	29.45±1.13^c	5.06±0.01^b	3.97±0.15^b
AP20	47.86±0.78^a	−3.42±0.18^a	29.13±1.38^bc	4.82±0.01^a	3.90±0.30^b
F-value	446.55^***	34.14^***	64.03^***	23,366.80^***	24.40^***

AP0, AP10, AP15, and AP20 stand for plant-based muffins added with 0%, 10%, 15%, and 20% of the Actinidia arguta powder for the flour weight basis.
Color values are mean±SD (n=5); The others are mean±SD (n=3).
Different superscript letters indicate significant difference (p<0.05) between values in the same column.
Significant at p<0.001.