| 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. |
