. 2014 Jun 24;52(6):3837–3842. doi: 10.1007/s13197-014-1445-0

Table 4.

Cooking quality and textural properties (hardness and stickiness) of white button mushroom (Agaricus bisporus) fortified nuggets (warian) for lysine enrichment

Treatments	Weight increase (%)	Cooking loss (%)	Hardness (kg)	Stickiness (kg)
T0 (Control)	95.8^a	0.7^a	1.971^a	−0.009^c
T1	103.4^b	0.9^b	1.543^b	−0.002^a
T2	111.5^c	1.1^c	1.479^c	−0.007^b
T3	119.6^d	1.3^d	1.396^d	−0.016^d
T4	125.4^e	1.6^e	1.139^e	−0.010^c
T5	133.3^f	1.9^f	0.889^f	−0.002^a

*All data are the mean ± SD of five replicates. Mean followed by different letters in the same column differs significantly (p ≤ 0.05)