Table 5.
Texture parameters (mean ± standard deviation) of the control (C) and the reformulated muffins.
| Sample | Hardness (n) | Springiness | Cohesiveness | Chewiness (n) | Resilience |
|---|---|---|---|---|---|
| C | 5.56 ± 1.82 a | 0.843 ± 0.020 b | 0.659 ± 0.009 c | 3.08 ± 1.02 a | 0.248 ± 0.016 c |
| WP-10 | 12.2 ± 2.2 ab | 0.838 ± 0.019 b | 0.609 ± 0.009 b | 6.19 ± 1.09 b | 0.224 ± 0.006 b |
| WP-20 | 21.6 ± 14.9 c | 0.795 ± 0.024 a | 0.541 ± 0.014 a | 9.10 ± 5.88 b | 0.194 ± 0.014 a |
| RP-10 | 15.1 ± 9.0 bc | 0.834 ± 0.011 b | 0.604 ± 0.015 b | 7.55 ± 4.35 b | 0.225 ± 0.018 b |
| RP-20 | 17.3 ± 8.6 bc | 0.796 ± 0.038 a | 0.561 ± 0.081 a | 7.42 ± 2.76 b | 0.197 ± 0.033 a |
WP-10: muffin with 10% of white product (WP); WP-20: muffin with 20% of WP; RP-10: muffin with 10% of red product (RP); RP-20: muffin with 20% of RP. Different letters in the same column denote significant differences between products. LSD test and p-value < 0.05.