Table 1.

Shows texture analysis data of the muffin, the values represented are the mean of triplicate experiments.

TPA parameters	Positive control	Negative control	0.5% LP	0.75% LP	1% LP
Hardness	1978 ± 2.0	2999 ± 3.60	1675 ± 4.0	958 ± 4.35	1345 ± 3.60
Chewiness	1128 ± 3.0	2150 ± 2.64	1115 ± 3.0	485 ± 3.60	900 ± 4.58
Gumminess	1288 ± 2.64	1925 ± 4.58	1188 ± 5.19	515 ± 3.46	855 ± 2.64
Springiness	0.99 ± 0.18	0.81 ± 0.02	0.96 ± 0.12	1.1 ± 0.17	0.98 ± 0.08
Cohesiveness	0.66 ± 0.05	0.61 ± 0.02	0.65 ± 0.05	0.72 ± 0.04	0.67 ± 0.78

The data is presented as mean ± standard deviation. The data shows that the muffin prepared using lipopeptide exhibited decreased hardness, chewiness and gumminess with increased springiness and cohesiveness values.