Parameters Control CMC BG CMC+BG
Hardness (N/cm2 ) 10.11 ± 0.07d 8.62 ± 0.07 8.93 ± 0.17c 8.15 ± 0.14a
Springiness (cm) 1.42 ± 0.02 1.28 ± 0.02a 1.42 ± 0.02b 2.14 ± 0.02c
Gumminess (N/cm2) 4.44 ± 0.07 5.34 ± 0.08c 5.26 ± 0.08c 4.15 ± 0.14a
Chewiness (N/cm) 6.30 ± 0.02 7.38 ± 0.10b 7.34 ± 0.03b 8.88 ± 0.12c
Cohesiveness (ratio) 0.44 ± 0.01 0.62 ± 0.01c 0.59 ± 0.02c 0.51 ± 0.02b
Shear force (N) 6.73 ± 0.09 5.77 ± 0.04b 5.85 ± 0.03b 5.40 ± 0.10a
a,b,cMeans in the same row with different superscript letters are significantly different (p<0.05).
Table 4: Effect of Carboxy methyl cellulose and β-glucanon textural properties of full 427 fried shrimp nuggets.