Table 5. Texture characteristics of rice muffins prepared with chestnut powder

Item	CON1)	2.5%	5%	7.5%	10%	F-value
Hardness (g)	686.07±78.98d1)2)	748.70±86.41d	1,023.35±183.62c	1,136.91±121.00b	1,376.74±283.15a	53.025***
Gumminess (g)	296.96±42.13d	350.43±47.42c	395.62±86.07bc	409.78±66.82b	459.83±127.79a	12.651***
Chewiness (g)	229.25±32.39b	289.28±39.59a	310.56±65.95a	314.01±49.16a	325.24±80.43a	10.836***
Adhesiveness (g ․ sec)	−2.41±0.84ab	−1.80±0.76a	−2.72±0.82b	−3.59±1.21c	−4.23±1.93c	14.785***
Springness	0.77±0.02c	0.83±0.02a	0.79±0.02b	0.76±0.02c	0.71±0.03d	79.115***
Cohesiveness	0.43±0.02b	0.47±0.04a	0.39±0.03c	0.36±0.03d	0.33±0.03e	63.837***

All values are mean±SD (n=20).
Different superscript letters (^a-e) within the same row indicate significant differences by Duncan’s multiple range test (p<0.05) ^***p<0.001.