Table 4.

Physical and textural properties of flour (0 % BCF) and BCF incorporated rice muffins with/without XG

Muffin	SV (mL/g)	Height (mm)	aw	Texture properties
				Firmness (N)	Cohesiveness	Springiness	Gumminess
0 % BCF	1.85 ± 0.3c	34.8 ± 0.8b	0.92 ± 0.01c	2.4 ± 0.1c	0.61 ± 0.12d	0.83 ± 0.02e	1.46 ± 0.16f
0 % BCF + XG	1.87 ± 0.2c	35.4 ± 0.3b	0.90 ± 0.01c	1.9 ± 0.2b	0.58 ± 0.05c	0.77 ± 0.02c	1.11 ± 0.20e
3 % BCF	1.76 ± 0.4b	33.6 ± 1.3ab	0.90 ± 0.02c	2.4 ± 0.1c	0.60 ± 0.03cd	0.84 ± 0.03e	1.44 ± 0.05f
3 % BCF + XG	1.78 ± 0.1b	34.8 ± 1.1b	0.89 ± 0.01c	1.5 ± 0.3a	0.53 ± 0.11c	0.80 ± 0.03d	0.82 ± 0.08c
6 % BCF	1.75 ± 0.3b	32.2 ± 1.2a	0.88 ± 0.00b	2.0 ± 0.2b	0.47 ± 0.05b	0.82 ± 0.02e	0.96 ± 0.10d
6 % BCF + XG	1.77 ± 0.2b	33.1 ± 0.1a	0.88 ± 0.01b	1.1 ± 0.2a	0.45 ± 0.02b	0.76 ± 0.05b	0.51 ± 0.19a
9 % BCF	1.71 ± 0.3a	31.3 ± 0.2a	0.87 ± 0.02a	1.3 ± 0.1a	0.33 ± 0.01a	0.76 ± 0.05b	0.44 ± 0.03a
9 % BCF + XG	1.76 ± 0.4b	32.5 ± 0.7a	0.86 ± 0.01a	1.4 ± 0.0a	0.47 ± 0.06b	0.74 ± 0.00a	0.66 ± 0.09b

SV, Specific volume; a _w, Water activity; BCF, Black carrot fibre; XG, Xanthan gum

Values are mean ± SD. Means with same letter in a column did not differ significantly (P > 0.05)