. 2015 Aug 1;52(12):8122–8130. doi: 10.1007/s13197-015-1966-1

Table 4.

Textural properties of cakes containing different concentration of VCM (n = 3)

VCM (%)	Hardness (N)	Adhesiveness (g.sec)	Springiness	Cohesiveness	Gumminess	Chewiness
0	24.22 ± 0.03^c	−4.75 ± 0.11^a	0.85 ± 0.01^a	0.87 ± 0.01^a	25.20 ± 0.12^a	20.51 ± 0.01^a
5	27.39 ± 0.02^b	−4.76 ± 0.10^a	0.84 ± 0.01^a	0.86 ± 0.02^a	24.72 ± 0.13^a	20.09 ± 0.12^a
10	28.74 ± 0.05^b	−6.72 ± 0.13^b	0.80 ± 0.01^bc	0.81 ± 0.03^b	21.88 ± 0.11^b	18.58 ± 0.02^b
15	31.66 ± 0.04^a	−7.54 ± 0.04^b	0.79 ± 0.01^cd	0.80 ± 0.01^b	19.65 ± 0.14^c	16.98 ± 0.05^b
20	32.79 ± 0.06^a	−9.34 ± 0.02^c	0.78 ± 0.01^d	0.78 ± 0.01^c	17.47 ± 0.03^d	13.37 ± 0.15^c

Mean values with the same superscript letters within the same column do not differ significantly (p ≤ 0.05)