Table 4. Texture profile properties of sulgidduk added with different ratios of galangal powder

Sample	Sulgidduk added with galangal powder					F-value
	Control1)	2%	4%	6%	8%
Hardness (g/cm2)	1,166.63±149.782)	1,042.65±85.02	1,003.74±186.17	1,060.85±98.76	1,074.95±107.03	1.71NS4)
Adhesiveness (g)	−542.93±402.01b	−239.17±48.82a	−230.55±95.71a	−158.69±28.72a	−121.69±25.53a	6.34**
Springness (%)	0.48±0.09	0.43±0.02	0.46±0.02	0.44±0.02	0.44±0.02	1.50NS
Cohesiveness (%)	0.45±0.01a3)	0.42±0.03b	0.40±0.03b	0.38±0.02c	0.37±0.02c	27.70***
Gumminess (g)	524.19±73.15a	436.21±43.24b	407.44±91.87b	405.80±45.87b	394.56±50.52b	5.51**
Chewiness (g)	251.65±60.72a	188.65±15.36b	185.02±37.32b	178.82±20.30b	173.38±22.53b	6.54***

Not added with galangal powder.
All values are means±SD (n=7).
Means with the different superscript letters in the same row are significantly different by the Duncan’s multiple range test at p<0.05.
^***Significant at p<0.001, ^**Significant at p<0.01, ^*Significant at p<0.05.