. 2023 Sep 7;33(5):1093–1101. doi: 10.1007/s10068-023-01416-9

Table 3.

Texture properties for the scone samples

Sample	Hardness	Springiness	Cohesiveness	Chewiness
CON	18,217 ± 956^cde	0.6 ± 0.0^bc	0.4 ± 0.0^de	4297 ± 184^bc
ST30	22,710 ± 6424^ab	0.6 ± 0.1^d	0.3 ± 0.0^g	3810 ± 933^abcd
ST70	18,054 ± 265^cdef	0.5 ± 0.0^ef	0.3 ± 0.0^g	2718 ± 205^fg
ST100	18,406 ± 784^cd	0.4 ± 0.0^f	0.3 ± 0.0^g	2540 ± 159^fg
ST30G	22,584 ± 1773^ab	0.5 ± 0.0^ef	0.3 ± 0.0^fg	3405 ± 130^cde
ST70G	26,334 ± 1564^a	0.5 ± 0.0^de	0.3 ± 0.0^fg	4398 ± 664^ab
ST100G	15,707 ± 784^defg	0.5 ± 0.0^ef	0.3 ± 0.0^g	2328 ± 227^fg
SC30	20,354 ± 696^bc	0.5 ± 0.0^d	0.3 ± 0.0^fg	3642 ± 211^abcde
SC70	16,547 ± 796^cdef	0.5 ± 0.0^de	0.3 ± 0.0^fg	2818 ± 50^efg
SC100	13,104 ± 797^fg	0.5 ± 0.0^ef	0.3 ± 0.0^g	1949 ± 322^g
SC30G	17,936 ± 1771^cde	0.5 ± 0.0^de	0.4 ± 0.0^ef	3179 ± 492^def
SC70G	13,827 ± 1076^efg	0.5 ± 0.0^ef	0.3 ± 0.0^fg	2052 ± 298^g
SC100G	16,953 ± 2387^cdef	0.5 ± 0.0^ef	0.3 ± 0.0^fg	2490 ± 418^fg
AL30	14,724 ± 861^defg	0.6 ± 0.0^bc	0.4 ± 0.0^bc	3933 ± 383^abcd
AL70	15,898 ± 689^cdefg	0.6 ± 0.0^bc	0.4 ± 0.0^bc	4164 ± 206^abc
AL100	12,060 ± 913^g	0.7 ± 0.0^b	0.4 ± 0.0^b	3485 ± 142^bcde
AL30G	17,405 ± 1532^cde	0.6 ± 0.0^c	0.4 ± 0.0^cd	4246 ± 607^abc
AL70G	14,565 ± 1517^defg	0.6 ± 0.0^bc	0.5 ± 0.0^b	4182 ± 338^abc
AL100G	12,127 ± 704^g	0.8 ± 0.0^a	0.5 ± 0.0^a	4533 ± 224^a

Sample codes ST, SC, and AL meant stevia, sucralose, and allulose, respectively. Sample codes 30, 70, and 100 meant the alternative ratio of sugar. Sample code G meant xanthan gum

All values are presented as the mean ± standard deviation

Different superscripts within a column indicate a significant difference (p < 0.05)