. 2019 Apr 10;7(5):1778–1785. doi: 10.1002/fsn3.1020

Table 4.

Color and texture profiles of muffins containing kimchi by‐product powder (KBP)

Parameter	Control	KBP 1 ¹	KBP 2	KBP 3	KBP 4
Crust color
L*	69.32 ± 2.26^a ²	59.32 ± 3.64^b	57.27 ± 1.14^b	54.49 ± 1.38^c	53.68 ± 0.75^c
a*	12.44 ± 1.56^a	2.10 ± 0.65^b	1.30 ± 0.49^bc	0.93 ± 0.28^c	0.41 ± 0.94^c
b*	34.95 ± 0.91^a	26.53 ± 2.71^b	25.76 ± 1.38^b	22.12 ± 0.74^c	21.18 ± 0.76^c
Browning index	86.83 ± 4.12^a	65.41 ± 4.66^b	64.97 ± 4.30^b	57.20 ± 3.29^c	54.54 ± 2.31^c
Crumb color
L*	21.18 ± 0.76^c	69.98 ± 0.51^b	63.00 ± 0.56^c	58.50 ± 0.75^d	55.81 ± 0.79^e
a*	1.85 ± 0.22^a	−3.46 ± 0.26^b	−4.39 ± 0.36^c	−4.52 ± 0.20^c	−4.53 ± 0.29^c
b*	24.37 ± 0.48^a	30.29 ± 0.34^a	30.08 ± 0.75^b	27.62 ± 0.60^c	25.85 ± 0.77^d
Texture profile
Hardness (g)	412.13 ± 24.17^b	444.23 ± 52.89^ab	453.37 ± 25.46^ab	486.55 ± 65.45^ab	491.81 ± 72.04^a
Adhesiveness (g/s)	−0.52 ± 0.37^a	−1.09 ± 1.19^a	−1.49 ± 1.03^a	−1.54 ± 1.07^a	−1.88 ± 1.64^a
Springiness	0.85 ± 0.01^a	0.82 ± 0.01^b	0.79 ± 0.01^c	0.79 ± 0.01^c	0.75 ± 0.03^d
Cohesiveness	0.59 ± 0.05^a	0.54 ± 0.01^ab	0.50 ± 0.03^bc	0.51 ± 0.04^bc	0.49 ± 0.02^c
Chewiness	275.00 ± 18.65^a	212.23 ± 17.32^b	180.97 ± 18.97^b	175.03 ± 33.14^bc	140.01 ± 31.94^c
Resilience	0.26 ± 0.02^a	0.23 ± 0.01^b	0.21 ± 0.01^b	0.21 ± 0.02^b	0.18 ± 0.02^c

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).