Parameters Control CMC BG CMC+BG
Hardness (N/cm2) 8.3 ± 0.14c 7.4 ± 0.07b 7.6 ± 0.42b 6.1 ± 0.17a
Springiness (cm) 1.21 ± 0.03a 1.26 ± 0.02c 1.23 ± 0.03a 1.5 ± 0.02b
Gumminess (N/cm2) 4.31 ± 0.10b 5.69 ± 0.09c 4.25 ± 0.19b 4.02 ± 0.18
Chewiness (N/cm) 5.21 ± 0.07a 7.16 ± 0.03c 5.22 ± 0.17a 6.03 ± 0.05b
Cohesiveness (ratio) 0.52 ± 0.02a 0.77 ± 0.02c 0.56 ± 0.02a 0.66 ± 0.02b
Shear force (N) 5.32 ± 0.07c 4.62 ± 0.11b 4.83 ± 0.07b 4.24 ± 0.07a
a,b,cMeans in the same row with different superscript letters are significantly different (p<0.05).
Table 3: Effect of Carboxy methyl cellulose and β- glucanon textural properties of par-410 fried shrimp nuggets.
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