Table 2.
Parameters determined during thermogravimetric analysis for gelatin and pectin films with the addition of pumpkin purée.
| Sample | Tm1 [°C] | Tm2 [°C] | Tm3 [°C] | ΔH [J/g] | Tg | Total Mass Loss in the Temperature Range of 50–300 °C [%] |
|---|---|---|---|---|---|---|
| GEL4 | 66.86 ± 0.91 2 | 150.89 ± 7.52 a,2 | 177.85 ± 10.15 | 214.35 ± 20.44 | −39.99 ± 0.99 ** | 42.38 ± 0.58 * |
| GEL8 | 57.80 ± 1.61 1 | 146.99 ± 0.04 a,1 | 175.76 ± 14.80 | 201.40 ± 13.08 | −46.45 ± 0.66 *** | 45.33 ± 0.08 ** |
| GEL12 | 59.16 ± 5.53 1 | 158.97 ± 6.35 a,2 | 189.42 ± 15.72 | 176.13 ± 62.39 | −45.58 ± 0.81 *** | 41.97 ± 0.08 * |
| HMAP 1 | 145.38 ± 0.11 ACa | 177.02 ± 1.73 | 248.40 ± 0.57 | −34.64 ± 0.27 * | 46.04 ± 0.43 *** | |
| 152.31 ± 0.66 BCa | ||||||
| HMAP 1.5 | 148.63 ± 1.82 ACa | 179.49 ± 1.27 | 262.75 ± 2.05 | −34.81 ± 0.59 * | 46.27 ± 0.29 *** | |
| 154.17 ± 0.98 BCa | ||||||
| HMAP 2 | 149.99 ± 1.02 ACa | 180.34 ± 1.70 | 245.70 ± 1.05 | −39.41 ± 0.08 ** | 47.25 ± 0.12 **** | |
| 156.05 ± 0.96 BCa |
A,B Statistical significance of the influence of HMAP concentration, C significance of temperature variability in the course of the curve, 1,2 statistical significance of the influence of GEL concentration and a significance the influence of the type of hydrocolloid; * determination of group homogeneity (the number of characters differentiates homogeneous groups)—influence of hydrocolloid type and concentration (for total mass loss).