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. 2022 Oct 15;38(4):1080–1086. doi: 10.1007/s00455-022-10529-y

Table 2.

Food texture of rice-flour jelly, rice-porridge, and mashed rice-porridge measured three times using a creep meter

Temperature (°C) Firmness (N/m2) mean ± SD Cohesiveness mean ± SD Adhesiveness (J/m3) mean ± SD
Rice-flour jelly 24 4896 ± 739 0.62 ± 0.04 758 ± 95
Rice-porridge 24 5188 ± 533 0.62 ± 0.09 1296 ± 236
Mashed rice-porridge 24 151 ± 5 0.78 ± 0.03 72 ± 4
Fruit jelly 20 3918 0.27 45

The mean and standard deviation (SD) are presented. The properties of fruit jelly were extracted from Ref. [12]