Table 2. pH, moisture content, and baking loss rate brownies with safflower seed powder addition
Control
SSP 5
SSP 10
SSP 15
SSP 20
pH
6.76±0.21
1)
NS
6.93±0.03
6.93±0.06
6.81±0.09
6.80±0.03
Moisture contents (%)
9.28±1.74
NS
9.61±0.68
10.53±1.15
10.61±1.03
10.72±0.54
Baking loss rate (%)
0.88±0.00
ab
0.87±0.00
a
0.88±0.01
ab
0.88±0.00
ab
0.88±0.01
b
Mean±SD.
Means are significantly different within the same row at
p
<0.05 by Duncan’s multiple range test.
NS, not significant.