. 2023 Dec 17;12(24):4508. doi: 10.3390/foods12244508

Table 1.

Agar yields, gelling temperature and hardness of Gelidium jelly made by dried red seaweed with different drying processes.

	F	S3	S7	L7	L9	L12
Agar yield (%db)	31.1 ± 6.2 ^bc	35.6 ± 3.7 ^bc	45.5 ± 8.7 ^ab	23.0 ± 10.8 ^c	58.1 ± 8.5 ^a	28.1 ± 5.3 ^bc
Gelling temperature (°C)	26.2 ± 2.3 ^c	30.8 ± 0.2 ^ab	31.1 ± 0.6 ^a	27.5 ± 1.7 ^bc	29.7 ± 0.7 ^ab	30.7 ± 0.6 ^ab
Hardness (N/cm²)	0.2 ± 0.01 ^e	2.7 ± 0.1 ^b	3.5 ± 0.1 ^a	2.2 ± 0.1 ^d	2.4 ± 0.0 ^cd	2.6 ± 0.2 ^bc
Springiness	0.1 ± 0.1 ^b	0.6 ± 0.1 ^a	0.6 ± 0.2 ^a	0.4 ± 0.1 ^ab	0.7 ± 0.3 ^a	0.6 ± 0.0 ^a

Different letters (a, b, c, d, e) indicate significant differences at a level of p < 0.05. F (control): Oven-dried Gelidium seaweed; S3: Washing and sun drying cycles for 3 times; S7: Washing and sun drying cycles for 7 times; L7: Washing and halogen lamp drying cycles for 7 times; L9: Washing and halogen lamp drying cycles for 9 times; L12: Washing and halogen lamp drying cycles for 12 times.