Table 3. Texture profile analysis of muffin with various levels of Orostachys japonicus powder

	Con1)	O3	O5	O7	O9	F-value
Hardness (g)	751.96±123.29d2)3)	1,053.40±137.40c	1,198.18±146.52b	1,254.11±159.83a	1,364.08±182.15a	63.067***
Adhesiveness (g·sec)	−2.04±0.87a	−3.34±1.11b	−3.99±1.55bc	−4.47±1.53c	−4.62±1.67c	15.348***
Springiness	0.83±0.02a	0.81±0.02b	0.80±0.02bc	0.79±0.02cd	0.79±0.02d	23.444***
Cohesiveness	0.49±0.02a	0.45±0.03b	0.43±0.04c	0.42±0.04cd	0.41±0.04d	22.002***
Gumminess (g)	365.45±65.93c	477.77±71.99b	517.25±83.81bc	528.30±75.86a	556.55±92.79a	23.325***
Chewiness (g)	304.75±53.86c	387.77±59.89b	416.42±70.42ab	419.90±61.61ab	442.14±79.93a	17.165***

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=25).
Different superscript letters (^a-d) within the same row indicate significant differences by Duncan’s multiple range test (p<0.05) ^***p<0.001.