Table 5 Mean1) values for the preference of control (wheat flour-based muffin) and gluten-muffins (S100-S40) prepared with different mixing ratios of tofu paste and normal corn starch

Muffins	Appearance	Flavor	Taste	Texture	Overall acceptability
Control	8.1±2.3a	7.1±2.6ab	7.3±2.2a	7.3±2.2a	7.1±2.1ab
S100	6.5±2.9ab	6.4±3.2ab	5.2±2.4bc	5.0±2.5c	4.8±2.3cd
S80	6.9±2.8ab	7.2±2.1ab	6.4±2.4ab	6.5±1.9ab	6.4±2.1bc
S60	6.9±2.8ab	8.0±2.4a	7.9±2.6a	7.7±2.8a	8.2±2.3a
S40	6.1±3.4ab	8.0±3.7a	7.4±3.2a	6.7±3.2ab	6.9±3.5abc

Mean values of measurements from 24 panels; Values sharing the same lowercase letters within columns are not significantly different at p<0.05.