Table 3

	TreatmentsA			Significance of treatment effect^##
	C	O10	O20	Significance of treatment effect^##
Hardness (g)	1219.59 ± 47.54^a	1383.80 ± 39.30^a	1507.28 ± 58.10^b	**
Adhesiveness	-4.21 ± 0.73^a	-6.38 ± 0.77^b	-7.14 ± 0.65^b	*
Springiness (cm)	0.88 ± 0.01^a	0.83 ± 0.01^a	0.75 ± 0.02^b	**
Cohesiveness (ratio)¹	0.41 ± 0.01^a	0.35 ± 0.01^b	0.32 ± 0.01^c	**
Gumminess²	554.46 ± 13.38	484.33 ± 52.53	543.21 ± 40.30	NS
Chewiness³	467.26 ± 10.80	414.02 ± 48.11	399.93 ± 30.40	NS
Resilience⁴	0.12 ± 0.00^a	0.10 ± 0.00^b	0.09 ± 0.00^b	**

^a-c Means in a same row with different letters are significantly different
^#Standard error of the mean
^##Significance of treatment effect: *P <0.05, **P<0.01, NS - Not Significant.
^A Same as Table 1
¹Area under second curve/Area under first curve
²Hardness × Cohesiveness
³Hardness × Springiness × Cohesiveness
⁴Area during the withdrawal of the first compression / Area of the first compression

Table 3: Texture profile analyses of chicken nuggets with/without oat flour (Mean ± SE^#).