Table 2. Moisture content, pH, cooking loss, specific and color value of muffin with various levels of Orostachys japonicus powder

	Con¹⁾	O3	O5	O7	O9	F-value
Moisture content (%)	26.18±0.83^a2)3)	25.76±0.39^a	24.72±0.27^b	24.68±0.36^b	24.54±0.47^b	6.598^**
pH	7.34±0.03^a	7.25±0.04^b	7.12±0.01^c	7.05±0.01^d	6.89±0.02^e	187.218^***
Weight (g)	64.31±0.10^c	65.09±0.07^b	65.27±0.07^ab	65.44±0.18^a	65.46±0.30^a	23.735^***
Volume (mL)	157.33±2.52^a	151.00±1.73^b	146.33±1.15^c	146.00±3.61^c	141.33±1.53^d	21.135^***
Specific volume (mL/g)	2.45±0.04^a	2.32±0.03^b	2.24±0.02^c	2.23±0.06^c	2.16±0.02^d	26.355^***
Baking loss rate (%)	8.13±0.15^a	7.02±0.14^b	6.75±0.10^bc	6.51±0.25^c	6.49±0.43^c	23.735^***
Color
L	81.39±1.00^a	68.27±1.07^b	64.95±1.07^c	62.83±0.91^d	58.96±1.40^e	1,734.493^***
a	−4.98±0.09^e	1.20±0.17^d	2.45±0.17^c	3.37±0.14^b	3.96±0.17^a	15,892.553^***
b	22.39±0.48^a	18.24±0.48^b	18.21±0.43^b	18.15±0.30^b	18.03±0.48^b	529.555^***

Con, muffin with 0% Orostachys japonicus powder; O3, 3% muffin with 3% Orostachys japonicus powder; O5, muffin with 5% Orostachys japonicus powder; O7, muffin with 7% Orostachys japonicus powder; O9, muffin with 9% Orostachys japonicus powder.
All values are mean±SD (n≧5).
Different superscript letters (^a-d) within the same row indicate significant differences by Duncan’s multiple range test (p<0.05) ^**p<0.01, ^***p<0.001.