. 2013 Nov 27;52(4):2288–2295. doi: 10.1007/s13197-013-1218-1

Table 4.

Effect of salt substitution and pea hull flour on the texture profile analysis of low fat chicken nuggets

Parameters	Control	Treat I	Treat II	Treat III	Treat IV
Hardness (N/cm²)	61.73 ± 2.09^a	49.57 ± 0.85^b	41.72 ± 1.07^c	37.76 ± 1.31^d	35.76 ± 0.19^d
Adhesiveness (Ns)	−0.06 ± 0.02^b	0.02 ± 0.02^a	−0.04 ± 0.04^ab	−0.04 ± 0.02^ab	−0.03 ± 0.02^ab
Springiness (cm)	0.81 ± 0.01	0.82 ± 0.01	0.83 ± 0.02	0.83 ± 0.01	0.82 ± 0.01
Cohesiveness (ratio)	0.41 ± 0.00^c	0.36 ± 0.01^d	0.50 ± 0.01^a	0.49 ± 0.01^a	0.45 ± 0.01^b
Gumminess (N/cm²)	25.34 ± 0.61^a	17.94 ± 0.63^c	20.72 ± 0.58^b	18.47 ± 0.55^c	16.15 ± 0.37^d
Chewiness (N/cm)	20.56 ± 0.40^a	14.69 ± 0.56^c	17.24 ± 0.45^b	15.30 ± 0.53^c	13.16 ± 0.25^d

Control: low fat chicken nuggets; Treat I: low fat low salt chicken nuggets; Treat II: low fat low salt chicken nuggets with 8 % PHF; Treat III: low fat low salt chicken nuggets with 10 % PHF; Treat IV: low fat low salt chicken nuggets with 12 % PHF

n = 6

Mean values with different superscript letters in the same row differ significantly (P < 0.05)