Table 3. Moisture content, pH, specific volume and baking loss rate of rice muffins prepared with chestnut powder

	CON	2.5%	5%	7.5%	10%	F-value
Moisture content (%)	26.33±0.47a1)2)	25.16±0.53b	24.55±0.14b	22.86±0.54c	21.52±0.73d	40.432***
pH	7.25±0.05a	7.19±0.02a	7.04±0.03b	6.89±0.04c	6.80±0.03d	104.019***
Specific volume (mL/g)	2.38±0.02a	2.40±0.03a	2.20±0.09b	2.15±0.09b	1.84±0.10c	28.098***
Baking loss rate (%)	13.44±0.19a	13.16±0.35a	13.73±0.20a	11.92±0.57b	11.28±0.81b	14.233***

All values are mean±SD (n=7).
Different superscript letters (^a-d) within the same row indicate significant differences by Duncan’s multiple range test (p<0.05) ^***p<0.001.