Table 5. Texture characteristics of brownies with safflower seed powder addition

	Control	SSP 5	SSP 10	SSP 15	SSP 20
Hardness	331.38±12.85^1)a	375.61±72.61^ab	392.02±28.03^ab	392.24±36.86^ab	432.70±39.84^b
Adhesiveness	-0.36±0.24^NS	-0.58±1.02	-1.16±1.13	-0.88±1.31	-0.51±0.28
Springiness	0.74±0.02^d	0.67±0.04^b	0.63±0.01^a	0.70±0.02^bc	0.72±0.03^cd
Cohesiveness	0.32±0.04^NS	0.28±0.06	0.31±0.04	0.32±0.03	0.34±0.04
Gumminess	106.93±13.93^a	105.82±22.07^a	120.59±12.72^a	125.13±19.56^ab	145.97±19.93^b
Chewiness	79.44±12.00^ab	70.19±12.88^a	76.06±8.31^ab	90.85±17.42^bc	101.94±11.98^c

Mean±SD.
Means are significantly different within the same row at p<0.05 by Duncan’s multiple range test.
NS, not significant.