Attributes       Control             Colocasia levels (%, hydrated 1:1)
            5           7.5            10
Hardness (N/cm2) 31.35 ± 4.18 36.29 ± 0.45 37.66 ± 2.98 35.58 ± 4.69
Adhesiveness (NS/gm) 1.57 ± 0.07a -0.91 ± 0.01b -0.69 ± 0.46c -0.24 ± 0.07d
Springiness (Cm/mm) 0.24 ± 0.01 0.25 ± 0.00 0.23 ± 0.00 0.30 ± 0.06
Cohesiveness 0.39 ± 0.03 0.36 ± 0.01 0.29 ± 0.03 0.32 ± 0.04
Gumminess (N/cm2) 11.23 ± 0.23a 13.27 ± 0.51bc 11.92 ± 0.31ab 13.80 ± 0.62c
Chewiness (N/cm) 3.57 ± 0.16 4.06 ± 0.45 4.71 ± 0.68 5.36 ± 1.08
Resilience 0.16 ± 0.02 0.13 ± 0.00 0.12 ± 0.02 0.12 ± 0.02
*Mean ± S.E. with different superscripts in a row differ significantly (P<0.05), n=22 for each treatment.
Table 5: Texture Profile of functional restructured chicken slices with optimum level of colocasia (Mean ± S.E.).