Grading nomenclature Grading (µm) Consistency of cake
Fine 75a(1.70) Pasty and sticky
Intermediate 465b(24.70) Soft and melting
Coarse 812c(61.78) Grainy
Figure 2: Evolution of firmness of jujube cakes as a function of cooking time (5, 7, 10 and 15 mins) monitored at 2 h and 24 h after the end of cooking. Mean values with different small letters in the same curve are statistically significant (p<0.05)