Table 4. Moisture contents, pH, color values, specific volume, baking loss rate of muffins with different types of rice flour

Item		CON1)	SRF	FPF	RF	F-value
Moisture contents (%)		34.37±0.92a2)	33.87±0.79ab	32.74±0.69b	32.96±0.92b	4.183*3)
pH		8.69±0.02	8.68±0.03	8.67±0.01	8.70±0.01	1.735
Color values	L	71.36±2.00	71.37±1.22	71.36±1.81	72.26±1.98	1.902
	a	8.90±1.43a	8.86±0.78a	8.57±1.33a	6.23±1.41b	30.894***
	b	29.18±1.00	29.14±1.10	29.24±1.01	29.52±1.21	0.777
Specific volume (mL/g)		2.98±0.03a	2.74±0.12b	2.43±0.06c	2.07±0.07d	162.869***
Baking loss rate (%)		11.49±0.65	11.27±1.53	10.71±0.50	10.09±0.47	2.910

CON, soft flour muffin; SRF, soft rice flour muffin; FRF, floury rice flour muffin; RF, rice flour muffin.
Values are mean±SD (n≧5).
^*p<0.05, ^***p<0.001.
^a-dMeans with different letters within the same row are significantly different by Duncan’s multiple range test (p<0.05).