Table 8.
Textural characteristic of the whipped creams formulated from MKF, RPOs, and their binary blends.
| Samples | Firmness (g) | Consistency (g·s) | Cohesiveness (g) |
|---|---|---|---|
| HRPO | 17.15 ± 1.77 b | 360.18 ± 18.14 d | 5.56 ± 0.35 c |
| NRPO | 31.17 ± 3.25 a | 779.34 ± 87.42 b,c | 17.09 ± 1.60 a,b,c |
| MKF | 32.41 ± 3.55 a | 963.72 ± 209.43 a,b | 16.80 ± 4.38 a,b,c |
| HRPO-MKF II | 18.63 ± 3.13 b | 431.12 ± 70.7 c,d | 10.17 ± 2.37 b,c |
| HRPO-MKF IV | 14.49 ± 0.41 b | 256.60 ± 33.80 d | 9.58 ± 3.08 b,c |
| NRPO-MKF II | 40.04 ± 1.36 a | 1269.23 ± 72.14 a | 20.23 ± 1.89 a,b |
| NRPO-MKF IV | 36.91 ± 5.09 a | 1087.40 ± 138.33 a,b | 25.67 ± 7.33 a |
HRPO-MKF II represents HRPO accounting for 40% in the binary blends. HRPO-MKF IV represents HRPO accounting for 80% in the binary blends. NRPO-MKF II represents NRPO accounting for 40% in the binary blends. NRPO-MKF IV represents NRPO accounting for 80% in the binary blends. Values followed by different letters in the same column represent significant differences at p < 0.05.