| 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. |
