Table 4.
The change of pH in muffin dough depending on addition of tangerine peel powder.

		CONT	TP5	TP10	TP15
Dough pH		7.76±0.03a	7.68±0.01b	7.46±0.01c	7.39±0.03d
Muffin pH	0 day	A8.23±0.03a	A7.78±0.02b	A7,40±0.01c	A6.99±0.01d
	1 day	B8.12±0.01a	B7.56±0.01b	B7.29±0.01c	B6.88±0.08d
	3 day	C8.01±0.01a	C7.42±0.01b	C7.10±0.01c	C6.79±0.09d
	5 day	D7.97±0.01a	D7.39±0.01b	D7.04±0.01c	D6.70±0.01d

Means with in a column by the same letter are not significantly different (P < 0.05)
Means with in a column by the same letter are not significantly different (P < 0.05)