Table 5. Texture properties of scones added with Litsea japonica fruit powder

	Sample
	LJFP0¹⁾	LJFP1	LJFP2	LJFP3	LJFP4
Hardness (kg/cm²)	1.46±0.12²⁾^b3)	1.65±0.13^a	1.53±0.16^b	1.39±0.12^b	1.23±0.12^c
Springiness (%)	0.03±0.00	0.03±0.00	0.03±0.00	0.03±0.00	0.03±0.00
Cohesiveness (%)	0.03±0.00^a	0.03±0.00^b	0.03±0.00^b	0.03±0.00^b	0.03±0.00^b
Gumminess (g)	41.37±1.51^ab	43.92±2.56^a	43.13±1.65^a	37.93±3.31^b	31.71±4.09^c
Chewiness (g)	1.19±0.08^a	1.24±0.03^a	1.19±0.12^ab	1.05±0.09^b	0.87±0.13^c

The abbreviations are the same as in Table 1.
Respectively values are mean±SD (n=5).
Different superscripts (^a-c) in the same row are indicated to be significantly different (p⟨0.05).