Table 5. Texture analysis of muffin with different types of rice flour

Item	CON1)	SRF	FRF	RF	F-value
Hardness (g)	943.58±112.37c2)	866.87±146.00c	1,309.18±140.17b	1,609.20±165.56a	141.312***3)
Adhesiveness (J/cm)	−2.34±1.42a	−10.33±8.20c	−6.35±3.31b	−7.35±6.74bc	6.597***
Springiness	0.88±0.04bc	0.90±0.01a	0.88±0.01b	0.87±0.01c	11.319***
Cohesiveness	0.58±0.01b	0.63±0.01a	0.58±0.01b	0.54±0.01c	293.698***
Gumminess (N)	545.78±65.60c	546.27±86.88c	760.92±82.99b	871.80±93.99a	91.445***
Chewiness (N ․ mm)	478.84±64.93c	493.48±76.88c	670.11±72.49b	753.93±77.27a	82.520***

CON, soft flour muffin; SRF, soft rice flour muffin; FRF, floury rice flour muffin; RF, rice flour muffin.
Values are mean±SD (n=20).
^***p<0.001.
^a-dMeans with different letters within the same row are significantly different by Duncan’s multiple range test (p<0.05).