Table 3.
Physical properties of muffins containing kimchi by‐product powder (KBP)
| Sample 1 | Height (cm) | Weight (g) | Loss rate (%) | Volume | Symmetry | Uniformity |
|---|---|---|---|---|---|---|
| Control | 4.83 ± 0.08a 2 | 48.74 ± 0.11c | 11.38 ± 0.21a | 13.83 ± 0.23a | 0.67 ± 0.15 | 0.10 ± 0.02 |
| KBP 1 | 4.75 ± 0.05b | 49.22 ± 0.24b | 10.51 ± 0.43b | 13.60 ± 0.11b | 0.65 ± 0.12 | 0.08 ± 0.04 |
| KBP 2 | 4.65 ± 0.05c | 49.28 ± 0.28ab | 10.40 ± 0.50bc | 13.22 ± 0.16c | 0.73 ± 0.10 | 0.07 ± 0.05 |
| KBP 3 | 4.50 ± 0.06d | 49.44 ± 0.11ab | 10.11 ± 0.21bc | 12.93 ± 0.22d | 0.57 ± 0.15 | 0.07 ± 0.05 |
| KBP 4 | 4.45 ± 0.05d | 49.52 ± 0.15a | 9.96 ± 0.27c | 12.62 ± 0.18e | 0.73 ± 0.14 | 0.07 ± 0.05 |
A different superscript letter in the same column indicates statistical difference (p < 0.05).
1
KBP 1, 2, 3, and 4: dietary fiber in KBP replaced 1%, 2%, 3%, and 4% of the flour, respectively.
2
All data represented as mean ± standard deviation (n = 3).