Table 3.
Comparison of texture and volume between control, invertase-added products and commercial fructooligosaccharide-added products
| Sample | Texture | Control | T1_enzyme | T2_commercial |
|---|---|---|---|---|
| Castella | Height (cm) | 9.09 ± 0.06a | 9.10 ± 0.04a | 7.20 ± 0.14b |
| Hardness (g) | 537.3 ± 31.9a | 515.5 ± 16.6a | 966.4 ± 53.9b | |
| Hardness (N) | 5.3 ± 0.3a | 5.1 ± 0.3a | 9.5 ± 0.5b | |
| Sweet dough | specific volume (mL/g) | 6.23 ± 0.08a | 6.24 ± 0.15a | 5.15 ± 0.25b |
| Hardness (g) | 319.0 ± 17.4a | 325.8 ± 24.0a | 509.7 ± 22.9b | |
| Hardness (N) | 3.1 ± 0.2a | 3.2 ± 0.2a | 5.0 ± 0.2b |
Values are shown as mean ± standard deviation and treatment was performed in quadruplicate
Different lowercase letters mean significant statistical differences (p < 0.05) between different treatment groups